Easy Vegetarian Pumpkin Soup Recipe

Pumpkin Soup

Sandra O'Claire / Getty Images

Ratings (19)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
148 Calories
3g Fat
25g Carbs
5g Protein
(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).

If you like pumpkin soup, you might also want to try this quick and easy tropical-inspired vegetarian pumpkin and coconut soup recipe, or this nutritious pumpkin soup with sweet potatoes.


  • 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.