Pumpkin soup has never been easier! This vegan pumpkin soup can be made in 15 minutes with just a handful of ingredients, so you can always have a hot and comforting meal this fall and winter.

So I recently discovered I’ve accumulated 5 cans of pumpkin purée in my pantry from last autumn until now…

Not that I’m complaining! Love it or hate it, pumpkin is basically synonymous with the fall and winter months. And while some people roll their eyes at the sight of anything pumpkin or pumpkin spice at the grocery store during this time of year, I personally think we might as well take advantage of what the season has to offer!

If you also find that the pumpkin hoarding is real in your kitchen, soups like these are a perfect solution – and frankly, the easiest way to make pumpkin.

Other pumpkin soup recipes I’ve seen either take over an hour to make (seriously?!) or they’re not vegan and include heavy whipping cream. 

Well, I called this the easiest pumpkin soup because it is! No fuss or waiting, and no mile-long ingredients list. 

To make this soup, you’ll need: 

• 14 oz pumpkin purée 
• 1 cup coconut milk
• 1 cup veggie broth
• ½ tsp garlic powder 
• ¼ tsp each of salt, black pepper, smoked paprika, and allspice
• Pumpkin seeds (optional)

First step is to add the pumpkin puree and coconut milk to a large pot on medium-high heat. Stir or whisk to combine while it comes to a simmer.

Next, add all the spices and veggie broth to the pot and whisk until well combined. Then bring the soup to a boil. 

Once just boiling, reduce heat to low and let simmer for about 10 minutes, stirring occasionally. 

Lastly, serve up by adding a few pumpkin seeds on top for texture (optional) and experiment with the leftover coconut milk to create a swirly design. 

Enjoy your super fast, super easy pumpkin soup that can be made whenever you’re craving some comfort.