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4.41 from 5 votes
Vegan Pumpkin Soup {Gluten-Free}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Vegan pumpkin soup makes for the best fall meal. Served sprinkled with toasted almonds and fresh rosemary. Ready in under 30 mins and made with only 7 ingredients. Gluten free too!
Course: Lunch, Soup
Cuisine: Healthy, Vegan
Servings: 1 cup
Calories: 612 kcal
Author: Vicky Berman
Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion diced (about 1 cup)
  • 1/2 pumpkin peeled and diced (about 8 cups)
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary diced
  • 4-5 cups vegetable broth
  • 1/2-1 cup coconut milk
  • For garnish: 1/4 cup toasted sliced almonds
Instructions
  1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  2. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  3. Puree soup in a blender (in batches) and return to the pot.
  4. Add coconut milk and simmer for another minute or two.
  5. Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.
Nutrition Facts
Vegan Pumpkin Soup {Gluten-Free}
Amount Per Serving
Calories 612 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Sodium 3786mg165%
Potassium 2689mg77%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 29g32%
Protein 10g20%
Vitamin A 59950IU1199%
Vitamin C 70.1mg85%
Calcium 197mg20%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.