Fall is in full swing around here and boy has it gotten chilly.

This year we basically went from days in the 80s right to the 40s. No time to wear cute sweaters and light jackets – instead it’s already time to bundle up and break out the scarves.

The only good thing about this time of year is that it means it’s soup weather!

I love making a good pot of soup on the weekends, especially because it lasts almost throughout the whole week. It takes a lot of thinking out of my lunches and frees up time, which I so desperately need.

While I don’t actually like eating pumpkin (or any squash for that matter) I somehow LOVE pumpkin soup.

It’s something I ate a lot of when living in Japan and there’s just something so nice about its mix of sweet and umami flavor.

Since I don’t really like pumpkins, I’m also extremely picky about my pumpkin soups! It can’t be too savory and it can’t be very sweet otherwise it just tastes horrible. Sorry Panera, I’m looking at you!

Luckily I found the perfect version that blends the tastes I’m looking for together. Unluckily (like most soup recipes) it had A LOT of dairy in it, which is problematic when you’re trying to eat a more plant-based diet.

I’ve tried to convert previous soup recipes to their vegan counterparts, but my lack of cooking skills made the final results pretty disastrous. *cough* that horrible broccoli not-cheddar mixture I made *cough* 

But by some miracle that was not the case here and this delicious soup was born!

So yes! It’s vegan AND gluten free.

Plus, it only takes 30 minutes from the time you start until the time it reaches your mouth. If I can make this soup, anyone can, and I really hope you do!


  • 15 oz. cooked pumpkin – fresh or canned
  • 1 tbsp. Earth Balance Original Buttery Spread
  • 1/2 onion, diced
  • 2-4 cloves of garlic, minced
  • 4 tbsp. Better than Bouillon No Chicken Base
  • 32oz. water
  • 3/4 tsp. dried sage
  • 1/2 tsp. dried thyme
  • 5.4 0z Organic Heavy Coconut Cream
  • 2 cups soy milk (I used vanilla flavor to add sweetness)
  • 4-8 tbsp. cornstarch


Start to heat 32oz. of water in a small pot on the stove. Once boiling, add your Better than Bouillon to create your broth.

While preparing the broth, sauté the onion in the buttery spread until tender. Add the garlic and cook another minute or so.

Then, add the broth, pumpkin and spices. Bring to a boil before covering. Allow the soup to simmer for around 20 minutes.

Depending how you like your soup texture, you can puree everything in a blender – or strain out the onions and garlic. (This is what I do as I don’t really like onions.)

Stir in the soy milk and coconut cream, heating the soup until the cream has melted thoroughly.

Add in cornstarch until you reach your desired thickness. I like mine creamy, but still thin enough to drink from a mug so I used about 6 tablespoons.


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