Vegan Pumpkin Soup with Quick Candied Pecans
Prep time
Cook time
Total time
This simple, yet complex soup has layers of sweet, savory, and spicy.
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Vegan Pumpkin Soup
  • 2 tablespoons dairy-free buttery spread (used Milkadamia)
  • 2 tablespoons shallots, minced
  • 1 garlic clove, minced
  • 1 (15-ounce) can pumpkin puree (can sub 1⅞ cup fresh pumpkin puree)
  • 3 cups unsweetened vanilla dairy-free milk beverage (used Milkadamia)
  • ¼ cup unsweetened vanilla dairy-free creamer (used Milkadamia; can sub lite canned coconut milk if unavailable)
  • 2 tablespoons maple syrup
  • 1 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • Salt, to taste (optional)
Candied Pecans
  • 1 tablespoon dairy-free buttery spread (used Milkadamia)
  • ¼ cup brown sugar
  • ⅛ teaspoon salt
  • Pinch cayenne pepper
  • Pinch ground cinnamon
  • ½ cup pecans
Vegan Pumpkin Soup
  1. Melt the buttery spread in a sauté pan over medium heat. Add the shallots and garlic, and saute until softened.
  2. Stir in the pumpkin puree, milk beverage, and creamer until smooth.
  3. Add the maple syrup, brown sugar, cinnamon, nutmeg, pepper, and cayenne, and stir to combine.
  4. Bring the soup to a simmer, reduce to low, and let cook for 10 to 15 minutes, stirring occasionally.
  5. Taste, and add salt, if needed.
Candied Pecans
  1. Melt the buttery spread in a saute pan over medium-low heat. Add the brown sugar, salt, cayenne, and cinnamon, and cook, while stirring, until the sugar is melted, and syrup.
  2. Add the pecans. Cook and stir for a couple minutes, until the pecans are well coated.
  3. Ladle the soup into bowls and top with pecans.
Recipe by Go Dairy Free at