Easy Blender Creamy Pumpkin Soup – NO Cream!
This ridiculously flavorful creamy pumpkin soup is made with just 9 simple ingredients- and absolutely no cream (nor dairy free cream!). It’s rich, savory with just a hint of nutmeg, and downright irresistible. Simply blend and serve with crispy chickpeas and thick homemade garlic bread for the ultimate comfort meal!
Tell me about this pumpkin soup:
If ever there was a soup recipe that comes close to a level worthy of the soup stand in Seinfeld, it’s this ridiculously good pumpkin soup recipe.
I’m talking jaw is on the floor, you can’t believe how good it is. And yes I’m giving you the secret recipe for it because you need this soup in your life. It’s life-changing.
Not that my vegan chili or my tortellini soup or gnocchi soup aren’t delicious – they are. But this pumpkin soup is the definition of perfection.
Simple, minimal ingredients, yet flavor that you’d think you spent hours creating. You’ll want bite after bite (trust me, it’s hard not to eat the full pot in one sitting). It comes together with just a blender after roasting the veggies (you barely have to do anything).
And the best part is that it’s irresistibly creamy without any cream (nor even dairy free cream- so put that can of coconut milk away!). Get ready to make this soup on repeat for the whole autumn and winter season! It’s even great as a starter for Thanksgiving!
Ingredients overview:
- Pumpkin puree: I detail how you can use fresh pumpkin in the next section. You can also swap in butternut squash, sweet potato, or kabocha squash (though I do have great recipes for both butternut squash soup and roasted sweet potato soup!).
- Onion
- Carrots
- Garlic
- Veggie broth: You can use homemade or store-bought veggie broth.
- Chickpeas: I like to add in chickpeas for extra satiety in the soup (since veggie broth just contains veggies!). It also adds a nice creaminess and thickness, like with hummus!
- Nutmeg: You can also add in freshly grated ginger for a more spiced soup!
- Sea salt & olive oil
Can I use fresh homemade pumpkin puree?
Absolutely! To do so, you’ll prepare the pumpkin like you would when making pumpkin puree.
I recommend using sugar pumpkins (pumpkins for pumpkin pie). You’ll slice them in half and roast them with the veggies at 400F.
Then you’ll need to scoop the pumpkin out of the pumpkin skins. You’ll add the scooped pumpkin to the blender with all other ingredients, and blend! No need to make pumpkin puree separately and then add it in.
Overview: step by step how to make pumpkin soup:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
What to serve this soup with:
You can’t go wrong with any of these phenomenal soup dunkers:
- Homemade garlic bread
- Cheesy garlic pull apart bread
- Homemade grilled cheese with dairy free mozzarella
- Easy vegan dinner rolls
- Homemade croutons
Or a side salad of kale salad or caesar salad– both delicious! If you’re doing the kale salad, I highly recommend topping the soup with the maple nut & seed brittle. It will be restaurant-worthy without a doubt.
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Blender Creamy Pumpkin Soup – NO Cream!
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 5 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
This ridiculously flavorful creamy pumpkin soup is made with just 9 simple ingredients- and absolutely no cream (nor dairy free cream!). It’s rich, savory with just a hint of nutmeg, and downright irresistible. Simply blend and serve with crispy chickpeas and thick homemade garlic bread for the ultimate comfort meal!
Ingredients
- 1 large onion
- 1 bulb garlic
- 6 large carrots
- 1 8-ounce jar chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp nutmeg
- 1 tsp sea salt
- 1 1/2 cups (360 mL) homemade veggie broth or store bought vegetable broth
- 1 can pumpkin puree
Instructions
- Prep: Preheat the oven to 400F, and line a baking sheet with parchment paper.
- Slice the veggies: Peel the onion and slice it in half. Then remove all carrot skins and tops, and slice the butt of the garlic bulb. Drizzle the sliced part of the garlic bulb with 2 tsp olive oil, and place face down onto the baking sheet. Then place all of the remaining veggies and chickpeas onto the baking sheet, and drizzle with the remaining olive oil. Season everything with sea salt and nutmeg.
- Bake: Place the veggies into the oven to bake for 40-45 minutes, or until the chickpeas are crisp and the carrots have browned.
- Blend: Remove the veggies from the oven and let them cool for 10 minutes. Then add all veggies, about 1/2 of the chickpeas, veggie broth, and pumpkin puree to a blender. Blend until creamy and smooth.
- Serve: You can either heat the soup some more or serve it right away with the crispy chickpeas on top and garlic bread!
Notes
Homemade pumpkin puree: If you’d like to use fresh pumpkin, you absolutely can. Simply slice your pumpkin in half to remove the seeds and the stem. Then drizzle the flesh in the olive oil, salt, and nutmeg as well. You’ll need to remove the peel of the pumpkin once baked before pureeing into the soup.
