Pumpkin Soup

by Jill Dalton

It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.

Pumpkin Soup

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 3 voted )


2 Pie pumpkins or 4 cans of pumpkin purée
1/2  15oz can coconut milk
1 liter low sodium vegetable broth
1 onion, chopped
1 tsp onion powder
1 Tbsp Braggs liquid amino acids


  1. If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes.
  2. Satè onions in a couple tablespoons of water until translucent.
  3. Blend onions in a blender with a little of the vegetable broth.
  4. Place into a soup pot along with pumpkin purée and the remaining ingredients.
  5. Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.
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WilfredsCrueltyFree October 31, 2017 - 7:11 am

Looks beautiful!

Kim Sandhu March 20, 2018 - 6:26 pm

Hello there, You have done a fantastic job. I’ll definitely digg it and for my part recommend to my friends. I am confident they will be benefited from this website.

Anita Ferro September 24, 2019 - 1:36 am

Hi Jill,
Can I subsitute Almond milk or cashew milk instead of the coconut milk? Please let me know.

Also, thanks for all the great recipes. I just found your website and I plan on making a lot of your recipes. They all look very delicious and my boyfriend and I need a more healthy diet. Again, thanks so much for all you do!


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