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Veganbell’s Indian Vegan Cookbook

Creamy Pumpkin Soup

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Creamy Pumpkin Soup

Quick, easy, creamy pumpkin soup recipe (with garlic-toasted croutons). Perfect for fall and winter.

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Creamy Pumpkin Soup
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5 from 1 vote

Creamy Pumpkin Soup

Vegan, quick, easy, creamy pumpkin soup recipe.
Course Dinner
Cuisine American
Keyword pumpkin, pumpkin soup, soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 438kcal
Author Veganbell

Recipe Video


To prepare soup,

  • 1 tablespoon olive oil
  • 2 cloves garlic (chopped)
  • 1 onion (chopped)
  • 1/2 teaspoon dried rosemary
  • 18 oz. (500 gm.) pumpkin
  • 1.5 cups water
  • Salt and pepper
  • 1 cup coconut milk (or any plant milk of your choice)

To prepare croutons,

  • Cubed bread
  • Garlic salt
  • Pepper
  • Cilantro
  • Olive oil


  • Set a pot over medium heat. Add olive oil.
  • Once it's hot, add garlic + onion + dried rosemary. Stir-saute for 2-3 minutes, or until the onion's translucent.
  • Then add pumpkin + salt + pepper. Stir-cook for 2-3 minutes.
  • Add water. Mix well. Cover the lid and cook for 18 minutes over medium heat.
  • In the meantime, let's prepare the croutons. In a large mixing bowl, add cubed bread pieces + garlic salt + pepper + chopped cilantro + olive oil. Toss well.
  • Transfer to a baking sheet and bake for 8 minutes at 180 C (356 F) - flip midway. Set aside.
  • *Back to the pumpkin* Once the pumpkin is done, add plant milk and give it a mix. Then blend until the soup thick and creamy.
  • Time to plate. Assemble pumpkin soup - drizzle coconut milk - add the croutons - and garnish with chili flakes + cilantro + sesame seeds. Serve hot.


Calories: 438kcal | Carbohydrates: 37g | Protein: 7g | Fat: 32g | Saturated Fat: 23g | Sodium: 134mg | Potassium: 1215mg | Fiber: 3g | Sugar: 9g | Vitamin A: 21721IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 6mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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