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    Home » Recipes » Entrees

    Published: Feb 27, 2021 · Modified: Jun 14, 2023 by Elena Contis · This post may contain affiliate links ·

    Pumpkin Soup Without Stock

    Jump to Recipe·Print Recipe

    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!

    Overhead of two pumpkin soup bowls with cheese on top and cheese on cutting board with a cheese grater.

    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

    Hands dropping cubed cheese into a bowl of pumpkin soup.

    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?

    Bowl of pumpkin soup with cubed cheese and thyme as a garnish.

    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!

    45 degree angle of pumpkin spoon with a spoon coming out of it.

    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:

    • Broccoli Leek Soup
    • Greek Lemon Orzo Soup
    • Shepherd's Pie with Beyond Beef

    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!

    Overhead of a pumpkin soup bowl with cubed cheese on top.
    Print

    📖 Recipe

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    Pumpkin Soup Without Stock


    5 from 6 reviews

    • Author: Elena Contis
    • Total Time: 1 hour
    • Yield: 4 Servings 1x
    • Diet: Vegan
    Print Recipe
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    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

    Scale
    • 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

    1. Heat coconut oil in a large soup pot over medium heat.
    2. Add onions and ¼ teaspoon of salt to the pan. Cook for about 8 minutes until fragrant and translucent. 
    3. While the onions are cooking, halve the pumpkin, scoop out any seeds and cut into ½ inch cubes. 
    4. Add pumpkin, olive oil, garlic, aji amarillo, and marjoram to the pot. Stir to combine, and cook for 2 minutes.
    5. Add milk, white pepper, nutmeg, thyme, and another pinch of salt.
    6. 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.
    7. Remove soup from heat and let it cool for 15 minutes. Then, blend until smooth with an immersion blender (see notes).
    8. Once blended, add coconut cream, ¼ teaspoon salt, butter, and pepper to taste.
    9. Simmer on low heat for 10 minutes until thick.
    10. 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

    Did you make this recipe?

    Make sure to share a photo of your yummy creation and tag Best Served Vegan — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Angie says

      March 01, 2021 at 10:35 pm

      Looks amazing! So creamy 😍


    2. Jenny says

      March 01, 2021 at 11:44 pm

      This soup looks perfect for a rainy day! Saved for later, can’t wait to make! Thanks Elena!

    3. Abby says

      March 02, 2021 at 12:02 am

      This looks amazing!!

    4. Hanaa Malik says

      March 02, 2021 at 1:47 am

      can’t wait to try😍😍😍

    5. Deb says

      March 02, 2021 at 9:46 am

      This combination of spices is divine, great recipe!

    6. Freya Erickson says

      March 02, 2021 at 10:17 am

      I just know by your photos how warming and nourishing this will be. Soup is the ultimate comfort food.

    7. Shannon says

      March 02, 2021 at 7:01 pm

      Yum!!

    Primary Sidebar

    Hi, I'm Elena! If you’ve ever been curious about whipping up a delicious vegan dish but had no idea where to start, I’ve got your back!

    More about me →

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    Hi, I'm Elena! If you’ve ever been curious about whipping up a delicious vegan dish but had no idea where to start, I’ve got your back!

    More about me →

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