Printable Creamy Vegan Pumpkin Soup Recipe Card
Full of seasonal flavors, this creamy vegan pumpkin soup is rich, velvety and satisfying! Made with nourishing pumpkin and topped with delicious and crunchy maple pecans, it's perfect for a fall day!
Servings: 6
Ingredients
Maple Pecans:
- 2 tbsp maple syrup
- ¼ tsp ground cinnamon
- 2 tbsp coconut oil
- 1 cup pecans
Pumpkin Soup:
- 1 tbsp coconut oil
- ½ yellow onion, chopped
- 1 clove garlic, minced
- ½ cup maple syrup
- 1 cinnamon stick
- 2-15 oz cans pumpkin puree
- 2 cups low sodium vegetable broth
- 1 tbsp fresh thyme, chopped
- ¼ tsp nutmeg
- ¼ tsp cayenne pepper
- 1-14 oz can coconut cream
- salt and pepper, to taste
- 6 fresh sage leaves, optional for garnish
Instructions
Maple Pecans:
- Heat a large skillet over medium heat and add all of the maple pecan ingredients. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment-lined cutting board or pan. Let cool and then roughly chop and set aside.
Pumpkin Soup:
- In a large pot, heat 1 tablespoon of coconut oil over medium heat and saute the chopped onion until translucent, about 6-8 minutes. Add the minced garlic and saute for 1 minute.
- Add ½ cup of maple syrup and the cinnamon stick to the pot and bring to a boil then reduce the heat to a simmer, and simmer for 5-10 minutes or until the maple has thickened to a honey consistency.
- Gently stir in the pumpkin puree. Add the broth, thyme, nutmeg, cayenne, and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in a ½ cup of coconut cream. Continue to cook for another 5-10 minutes, to give the flavors time to come together.
- Remove the soup from the heat and remove the cinnamon stick. Then use an immersion blender or transfer the soup to a blender in batches to blend to a smooth and creamy consistency. If the soup seems too thick, add more broth to thin it. Keep the soup warm over low heat until ready to serve.
- Garnish with a swirl of coconut cream, chopped or whole sage, and maple pecans. Enjoy!
Notes
- If you do not have a cinnamon stick, substitute for ½ teaspoon of ground cinnamon.