A super easy recipe for pumpkin soup without stock. You only need one pot and about 30-minutes to whip up this creamy pumpkin soup!
Before we even hop into this recipe, I know what you're thinking. Isn't it way too late to be talking about pumpkin soup? While pumpkin is synonymous with the fall season, I think soup is equally synonymous with winter. We've got several weeks of winter left, so this recipe is perfect for warming you up on a cold winter day!
Ingredients for Pumpkin Soup without Stock
There are so many flavors going on in this pumpkin soup that it is unnecessary to add stock. Here are all the ingredients you'll need for this recipe:
- Coconut and olive oil - You don't need a ton of oil for this recipe, but just enough to help the onion, garlic, and pumpkin sweat.
- White onion and garlic - Two ingredients that are always the base of my soup recipes to add dimension to the soup's flavors.
- Pumpkin - You can't make a pumpkin soup without pumpkin! For this recipe, we used calabaza but feel free to switch it up. A sugar pie pumpkin, buttercup pumpkin, or even kabocha squash would all work for this recipe too!
- Aji Amarillo - My boyfriend (the recipe developer behind Best Served Vegan) is Peruvian and swears by this stuff. It is his secret weapon in a lot of recipes because of its sweet yet spicy flavor.
- Non-dairy milk - I prefer soy or coconut milk because it makes the pumpkin soup just as rich as any heavy cream or dairy could. Yes - this recipe is vegan and completely dairy-free!
- Coconut cream - A little bit of coconut cream is all you need to make this soup extra thick and creamy!
- Vegan butter - Right before this pumpkin soup is done, you add a little bit of butter for a velvety texture.
- Marjoram, nutmeg, thyme, white pepper, and salt - The spices are what bring a recipe to life! All of these spices work together to create a delicious pumpkin soup.
What's the Difference Between Pumpkin and Squash?
While I was doing research for this recipe I went down the rabbit hole of the difference between pumpkin and squash. The two are often used interchangeably and that is because their differences are slight.
Both pumpkins and squash come from the same genus, genus Cucurbita, from the family Cucurbitaceae. In addition, they are both fruits that grow on vines.
There are many different squash varieties (acorn, butternut, pattypan, etc.), and technically, a pumpkin is just another type of squash. Pumpkins defining features are that they have a stiff stem and edible seeds.
All that to say, I guess whenever you're making a pumpkin soup you're technically making a squash soup!
Looking for More Recipes?
Lucky for you I have been really focusing on building up the Best Served Vegan entree index. Here are some must-try recipes:
Let me know if you try this recipe, and please leave a comment and rating below if you do. Make sure you are also following along on Instagram and Pinterest for more food inspiration!
📖 Recipe
Pumpkin Soup Without Stock
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Diet: Vegan
Description
A super easy recipe for pumpkin soup without stock. You only need one pot and about 30-minutes to whip up this creamy pumpkin soup!
Ingredients
- 1 tablespoon coconut oil
- ½ medium onion (¾ cup), diced
- ½ teaspoon salt, divided
- 6 cups calabaza pumpkin, cored and diced
- 1 teaspoon olive oil
- 1 small garlic clove, minced
- ¾ teaspoon aji amarillo
- A pinch of marjoram
- 3 cups non-dairy milk (I used soy milk in this recipe)
- ⅛ teaspoon white pepper
- Dash of nutmeg
- ¼ teaspoon fresh thyme, chopped
- ⅓ cup coconut cream
- 2 tablespoons vegan butter
Instructions
- Heat coconut oil in a large soup pot over medium heat.
- Add onions and ¼ teaspoon of salt to the pan. Cook for about 8 minutes until fragrant and translucent.
- While the onions are cooking, halve the pumpkin, scoop out any seeds and cut into ½ inch cubes.
- Add pumpkin, olive oil, garlic, aji amarillo, and marjoram to the pot. Stir to combine, and cook for 2 minutes.
- Add milk, white pepper, nutmeg, thyme, and another pinch of salt.
- Bring to a boil, then place a lid over the pot. Reduce to medium heat for 12-15 minutes or until the pumpkin is fork-tender.
- Remove soup from heat and let it cool for 15 minutes. Then, blend until smooth with an immersion blender (see notes).
- Once blended, add coconut cream, ¼ teaspoon salt, butter, and pepper to taste.
- Simmer on low heat for 10 minutes until thick.
- Serve and enjoy!
Notes
Can also use a stand blender, and blend in batches.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Entree
- Cuisine: N/A
Nutrition
- Serving Size: 1 Cup
- Calories: 255
- Sugar: 4.4g
- Sodium: 391mg
- Fat: 18.4g
- Saturated Fat: 9.3g
- Carbohydrates: 17.9g
- Fiber: 4.7g
- Protein: 9.2g
- Cholesterol: 0mg
Angie says
Looks amazing! So creamy 😍
Jenny says
This soup looks perfect for a rainy day! Saved for later, can’t wait to make! Thanks Elena!
Abby says
This looks amazing!!
Hanaa Malik says
can’t wait to try😍😍😍
Deb says
This combination of spices is divine, great recipe!
Freya Erickson says
I just know by your photos how warming and nourishing this will be. Soup is the ultimate comfort food.
Shannon says
Yum!!