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Two mugs full of vegan pumpkin soup

Vegan Pumpkin Soup

This vegan pumpkin soup is the perfect blend of sweet pumpkin and apple, fragrant curry powder, savory broth, and rich coconut milk!

Course Soup
Cuisine American
Keyword dairy free pumpkin soup, vegan pumpkin soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 230 kcal
Author Dairy Free for Baby


Pumpkin Soup:

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 small apple, peeled and chopped
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 15 ounce can pumpkin puree
  • 2 cups vegetable broth
  • 1 cup canned coconut milk

Optional for Garnish:

  • pumpkin seeds
  • additional coconut milk


  1. Heat 1 tbsp olive oil in a pot over medium heat. Add onion and cook for 3-4 minutes, until it starts to become tender.
  2. Add the garlic and cook for another minute. Add apple, curry powder, salt, and pepper. Cook for 2-3 minutes.
  3. Stir in the pumpkin puree and vegetable broth. Simmer for 10 minutes over low heat.
  4. Pour in the coconut milk and remove from heat. Use an immersion blender to puree the soup, then ladle into bowls to enjoy. Optionally, garnish with another drizzle of coconut milk and pumpkin seeds.

Recipe Notes

Nutrition analysis (approximate per serving; doesn’t include any garnish):

230 calories, 13 g fat, 9.5 g saturated fat, 490 mg sodium, 20 g carbohydrate, 4.5 g fiber, 11.5 g sugar, 10 g protein, Vitamin A: 336%, Vitamin C: 15%, Calcium: 5%, Iron: 10%