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pumpkin soup

Diane’s Savory Vegan Pumpkin Soup

Diane Donohue
This vegan pumpkin soup ticks all the boxes! It's rich, creamy and ultimately satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 183 kcal


  • 3 cans pumpkin purée organic pumpkin purée only, no additional ingredients
  • 7 cups vegetable broth organic, 2 Quarts
  • 2 cups white onion or brown, chopped
  • tsp cinnamon powder
  • tsp ginger ground dried
  • tsp cayenne pepper ground dried, or to taste
  • 2 cloves garlic minced
  • 2 shallots minced (optional)
  • 2 tbsp beef bouillon Better Than Bouillon® No Beef Base
  • ½ stick butter 4 tbsp of vegan butter (we use Miyokos)
  • black pepper to taste


  • In a large stockpot, sauté the onion, garlic, and shallots in a small amount of olive oil or vegan butter to soften.
  • Add all of the other ingredients and bring to a boil. Simmer 15 minutes and serve hot.


You may also purée the soup if you wish.


Calories: 183kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 1190mgPotassium: 554mgFiber: 7gSugar: 12gVitamin A: 33910IUVitamin C: 14mgCalcium: 75mgIron: 3mg
Keyword pumpkin, soup
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