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Creamy & Nourishing Pumpkin Soup – Perfect for Fall!

Bowl of Pumpkin Squash Soup
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Our favorite creamy pumpkin soup recipe is back! With minimal ingredients, this cozy fall soup can’t be easier to make! Serve as is, or with a side of toasted crusty bread for a heartier meal! Naturally gluten-free, dairy-free, and vegan.

Anybody else a HUGE fan of all things Fall?? With the weather getting chilly here in Lawrence, I bring out all the cozy blankets and pumpkin-spice candles. And of course, when the weather gets colder like this, we eat ALL the soup and make all kinds of pumpkin desserts! Last time, I shared with you our easy Instant Pot Chicken Wild Rice Soup (which happens to be dairy-free!) So today, we’re sharing with you our favorite creamy pumpkin soup recipe that’s so ridiculously easy, you won’t believe it!

What You Need to Make Creamy Pumpkin Soup

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How to Make Creamy Pumpkin Soup

  1. To a large stockpot, heat 1 tbsp olive oil over medium heat. Add garlic and onion. Sauté for 4 minutes, or until onions are translucent and garlic is fragrant.
  2. Add in the remaining ingredients. Turn up the heat to medium-high, and allow mixture to come to a simmer. Then cover with a lid, and reduce the heat back to medium. Simmer for 10-15 minutes.
  3. Using an immersion blender, puree the soup until consistency is smooth. Alternatively, you can pour the soup mixture into a high-speed blender and pour it back into the stockpot.
  4. Allow soup to simmer for an additional 5 minutes. Taste and add additional seasoning as needed. Top with roasted pepitas and swirl in more coconut milk (optional). Serve immediately. ENJOY!

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Bowl of Pumpkin Squash Soup

Creamy & Nourishing Pumpkin Soup – Perfect for Fall!

DWELL by Michelle
Our favorite creamy pumpkin soup recipe is back! With minimal ingredients, this cozy fall soup can't be easier to make! Serve as is, or with a side of toasted crusty bread for a heartier meal! Naturally gluten-free, dairy-free, and vegan.
5 from 7 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 185 kcal

Ingredients
  

Instructions
 

  • To a large stockpot, heat 1 tbsp olive oil over medium heat. Add garlic and onion. Sauté for 4 minutes, or until onions are translucent and garlic is fragrant.
  • Add in the remaining ingredients. Turn up the heat to medium-high, and allow mixture to come to a simmer. Then cover with a lid, and reduce the heat back to medium. Simmer for 10-15 minutes.
  • Using an immersion blender, puree the soup until consistency is smooth. Alternatively, you can pour the soup mixture into a high-speed blender and pour it back into the stockpot.
  • Allow soup to simmer for an additional 5 minutes. Taste and add additional seasoning as needed. Top with roasted pepitas and swirl in more coconut milk (optional). Serve immediately. ENJOY!
Keyword creamy pumpkin soup, dairy-free, easy fall recipes, fall soups, Gluten-Free, pumpkin recipes, pumpkin soup, vegan

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Recipe Rating




8 Comments

  1. 5 stars
    so i just went to get one of my wisdom tooth out 2 days ago and am still eating only liquids. While I skipped the pepitas at the end, this soup recipe was super filling and delicious! My favorite meal the last 2 days for sure!