Easy Vegetarian Pumpkin Soup

Pumpkin soup

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  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
148 Calories
3g Fat
25g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 148
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 408mg 18%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Protein 5g
Calcium 186mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian pumpkin soup is warming and filling and perfect for the holidays or anytime, and it doesn't get much simpler than this quick and easy vegetarian and vegan pumpkin soup recipe, made from canned pumpkin puree, soy milk, onions, and a touch of nutmeg. 

If you can chop an onion, you can make this simple homemade pumpkin soup and have it ready to eat in just fifteen minutes - it's that easy. This recipe is vegetarian, vegan, and gluten-free (but you'll need to make sure that the vegetable broth you use is either homemade or gluten-free if store-bought; some brands are and some brands aren't, so read the label if you need to).


  • 1 tablespoon margarine
  • 1 onion (diced)
  • 1 16-ounce can of pumpkin puree
  • 1 1/3 cups vegetable broth
  • 3 cups soy milk (or another vegan milk substitute)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Steps to Make It

  1. In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear.

  2. Add remaining ingredients, stirring to combine.

  3. Cook over medium heat for 10-15 minutes longer.