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Vegan Pumpkin Coconut Soup Recipe

User Rating 4 Star Rating (13 Reviews)


Vegan Pumpkin Coconut Soup Recipe

Vegan pumpkin coconut soup

This is a quick and easy vegetarian and vegan pumpkin and coconut soup recipe that you can serve up in about 20 minutes. As it uses canned ingredients, its also a great pumpkin soup recipe for when fresh pumpkin is out of season. I also like to add a bit of diced and sauteed tofu to pumpkin soup. Use a homemade vegetable broth and check your spices to make this pumpkin and coconut soup recipe gluten-free as well.
See also: More vegetarian soups to try


  • 1 onion, diced
  • 3 tbsp vegan margarine
  • 2 cups vegetable broth
  • 1 14 ounce can coconut milk
  • 1 15 ounce can pumpkin
  • 1/2 tsp cumin
  • 1/2 tsp curry
  • 1/2 tsp ginger
  • dash salt


In a large pot, sautee the onions in the margarine for 3 to 5 minutes, until onions turn soft.

Add remaining ingredients and stir to combine.

Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.

Now, wasn't that the easiest pumpkin soup recipe ever? Enjoy!

More Vegetarian and Vegan Pumpkin Soup Recipes:
Pumpkin and Coconut Soup
Easy Pumpkin Soup
Pumpkin and Sweet Potato Soup
Low-Fat Vegetarian Pumpkin Soup
Low Carb Vegetarian Pumpkin Soup

User Reviews

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 5 out of 5
easy, fast, good, comforting, Guest mommy

This recipe was so quick to make because I actually had all of the ingredients on hand. I have a 5 year old who is so picky about food, her favorites are mac and cheese and pizza, so it's hard to get her to eat veggies but she loved this soup! I will make this again! I also have a baby and this is a great second stage food for her, too! It's a warming soup on a cool day, perfect to eat outside on the patio with the family. My whole family loved it, all 5 of them!

1 out of 1 people found this helpful.

See all 13 reviews

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