Vegan Pumpkin Soup Garnished 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!

Vegan Pumpkin Soup Recipe with Quick Candied PecansThis 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
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.

More Vegan Recipes using Pumpkin Puree

Vegan Pumpkin Pasties

Vegan Pumpkin Pasties Recipe - Dairy-free version of a Harry Potter favorite!

Pumpkin Spice Vegan Snickerdoodles

Vegan Pumpkin Spice Snickerdoodles Recipe - dairy-free, egg-free, nut-free, kids can bake fall treat!

Dairy-Free Pumpkin Nog

Dairy-Free Pumpkin Nog Recipe - rich, creamy, and optionally vegan. Also soy-free and optionally nut-free. Tastes like pumpkin pie in a glass!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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