Vegan Pumpkin Soup Recipe with Quick Candied Pecans

We have a couple popular pumpkin soup recipes on our site, including a Crockpot Curry version and a Savory Fall version. But this vegan pumpkin soup is creamier, and it plays more heavily on pumpkin’s natural sweetness with maple syrup, spices, and quick candied pecans. It’s layered with flavor, but is still quite quick and easy to throw together!

This recipe with photos was shared with us by Milkadamia.

Special Diet Notes: Vegan Pumpkin Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For a paleo, vegan pumpkin soup, substitute coconut oil for the buttery spread and coconut sugar for the brown sugar.

Vegan Pumpkin Soup with Quick Candied Pecans

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

This simple, yet complex soup has layers of sweet, savory, and spicy.

Author: Milkadamia

Recipe type: Soup

Cuisine: American

Serves: 6 servings

Ingredients

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

Instructions

Vegan Pumpkin Soup

Melt the buttery spread in a sauté pan over medium heat. Add the shallots and garlic, and saute until softened.
Stir in the pumpkin puree, milk beverage, and creamer until smooth.
Add the maple syrup, brown sugar, cinnamon, nutmeg, pepper, and cayenne, and stir to combine.
Bring the soup to a simmer, reduce to low, and let cook for 10 to 15 minutes, stirring occasionally.
Taste, and add salt, if needed.

Candied Pecans

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.
Add the pecans. Cook and stir for a couple minutes, until the pecans are well coated.
Ladle the soup into bowls and top with pecans.