This creamy vegan pumpkin soup is dairy-free and easy to whip up! It’s packed with flavor and makes a tasty fall dinner.

Pumpkin soup with gnocchi and roasted tomatoes in a bowl

The vegan pumpkin recipes have been rolling out this season and it has not been easy choosing a favorite. Whether it’s Pumpkin Steel Cut Oatmeal, Pumpkin Pasta or Gluten-free Pumpkin Gnocchi.

They have all been delicious! But this vegan pumpkin soup with coconut milk is going after the top spot.

Adding roasted cherry tomatoes and vegan gnocchi really boosted the flavor and texture of this soup.

Kids would have fun scooping the little gnocchi dumplings out of this soup. I know I did! This recipe is easy to prepare and store ahead of time. That’s a faster way to get a comforting dinner to the table.

You can use storebought puree or leftovers to make this but I’ll share easy tips on how to prepare it entirely from scratch.

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Preparing Pumpkin for Soup

Roasting method

1. Preheat the oven to 350°F/176°C.

2. Rinse the pumpkin under running water to remove any dirt or debris. Pat dry.

3. Line a baking sheet with parchment paper or lightly oil.

4. Using a knife, and cut off the top and cut in half. Scrape out all of the seeds and strings with a spoon.

5. Add a little oil to the flesh and put it face down on the baking sheet. Place in the preheated oven for about 45 minutes. You should be able to easily pierce the skin with a fork once cooked.

6. Allow it to cool for 10 to 15 minutes, then peel the skin.

Steaming method

1. Rinse pumpkin to remover dirt or debris.

2. Cut the top off and remove the seed and strings. Cut into large chunks and place in a pot with 2 cups of water. Cover pot, place on medium heat and steam for 15 to 20 mins.

3. Check the water level half-way through the cooking time and add more if needed. When done, the skin should pierce easily with a fork.

4. Cool for 10 minutes before peeling.

How to make Pumpkin Soup

1. Add the cooked pumpkin to a pot with water or stock, basil and thyme. Blend until smooth in a blender.

2. Season to taste with salt and pepper then heat through in a pot with coconut milk.

3. Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes.

You can use storebought or try my homemade gnocchi recipe. The tomatoes can be roasted on a separate baking sheet with the pumpkin.

Just arrange them on the pan, drizzle with a little olive oil and sprinkle with salt and pepper. Roast for about 20 to 30 minutes until the tomatoes burst and begin to caramelise.

Pumpkin gnocchi soup with spoon in a bowl

Making Pumpkin Soup Without a Blender

A blender is certainly helpful for making pumpkin soup smooth and creamy. But if you don’t have a stand blender then here are a few options:

1. Use a food processor – Puree all the cooked ingredients except the water and coconut milk. Heat the liquids then stir in the puree.

2. Use a stick blender – Puree the soup straight in the pot.

3. Use canned pumpkin puree

4. Use a fork or potato masher to crush the cooked pumpkin as much as possible. Mince the onion, carrot and garlic before using and simmer all ingredients in the water and coconut milk.

This method will have the least smooth result but can still make a tasty soup.

Which Pumpkin is Best for Soup

When choosing a pumpkin for soup, look for varieties that are grown for eating instead of carving. If you’re unsure, ask someone at the farmers’ market or produce section.

Very large pumpkins can lose their flavor over time. Smaller ones are more ideal for soups (about 4 to 5 lbs).

You can also use a variety of squash to make soup. They tend to be naturally sweeter.

Kabocha, butternut and banana squash are some popular recommendations due to the firmer flesh resulting in a richer and more robust soup. Kabocha and Golden nuggets are also good for roasting.

Do you have to peel pumpkin for soup?

Nearly all pumpkin skins are edible so technically, there’s no need to peel them to make this vegan gnocchi soup. However, the skins are full of fibre and some varieties, like butternut squash, can be tough which could result in a less smooth and creamy soup.

So it would be best to remove the skins after cooking. You can eat them with a bit of salt and pepper as a snack or add to compost.

If you don’t mind the added texture of the skins in the soup I recommend using squash or pumpkin varieties that are much softer than others after cooking.

These include golden nugget squash or oriental pumpkins, delicata or bohemian squash, and my favourite and the one used in this recipe, kabocha squash.

How long does homemade pumpkin soup last?

This vegan pumpkin soup is easy to store for a quick lunch or dinner as it can be whipped up in minutes. If frozen, this soup can last 2 to 3 months. If refrigerated, it can last 3 to 4 days.

Freezing Instructions

Pumpkin soup with coconut milk may not have the same consistency after freezing. The texture of the soup can become grainy as sometimes the coconut milk curdles after thawing.

Freeze the soup before adding any coconut milk in an airtight container.

Defrost the frozen pumpkin soup in the refrigerator overnight then add to a pot and reheat on low flame. Add the coconut milk once it’s heated through.

If you happen to be freezing and defrosting leftovers, reheat the soup until just warm, blend with extra coconut milk to make it creamy again, then continue to reheat until hot.

Do NOT blend hot liquids as this can be dangerous.

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