Secret Ingredient Amazing Creamy Pumpkin Soup

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This Secret Ingredient Creamy Pumpkin Soup is full of vegan goodness and oh so creamy. It’s easy and quick to make this creamy bowlful of pumpkin heaven…and it’s a meal prep friendly meal. My secret ingredient vegan pumpkin soup is surprisingly easy to make and requires only a few easy to get ingredients + two secret ingredients that takes the soup to a whole new level. 

It’s that that of the year again when the world goes a little pumpkin crazy, and I’m right there along with them. Pumpkin is a weird, wonderful and delicious veggie and I wait all year for pumpkin season (and as a weird side note, so does my dog – pumpkin is one of her favourite veggies).

What’s great about this amazing vegan secret ingredient creamy pumpkin soup recipe:

  • Just about everything
  • Loaded with creamy pumpkin flavours
  • Easy to make
  • Gluten-free
  • Healthy
  • Creamy and delicious
  • Meal prep friendly pumpkin soup
  • Freezer friendly recipe
  • Vegan
  • A crowdpleaser pumpkin recipe

Secret Ingredients pumpkin soup

So, I’m sure you just want me to get to the point and reveal my secret ingredients. And don’t worry, I will. Adding these secret ingredients will take your regular pumpkin soup to a new level of deliciousness. It adds extra levels of depth and flavours…and makes this soup completely irresistible. What are they, you ask. My two top secret pumpkin soup ingredients are adding tahini and vegan dark beer to the soup. You won’t believe how much flavour adding these two ingredients will give your dish…but I promise you it’s a must try soup hack for getting extra flavours. 

Do I have to use beer in this soup?soup

Well, it is a secret ingredient…but, that being said, if you don’t have beer in the house or would rather not use it, you don’t have to. This soup is still delicious, decadent and creamy all on it’s own, even without the beer. If you’re not using beer, you may need to add a little extra coconut milk to make up for the lost liquid…or more vegetable broth, if you prefer a lighter soup.

What kind of pumpkin should I use in this pumpkin soup?

You can use fresh pumpkin, where you peel the pumpkin and dice it. The pumpkin will naturally cook in the soup and become lovely and creamy. 

If you want a quick pumpkin fix and don’t have time to peel your own pumpkin, you can easily use store-bought canned pumpkin meat. Just make sure to use canned pumpkin without sugar or sweeteners added (because sugar will mess up the taste of the soup).

Meal prep friendly pumpkin soup

This pumpkin soup is my favourite for so many reasons, I can’t even name them all. And it being a meal prep friendly and freezer friendly recipe is just part of why I adore it. You can easily make this soup 1-2 days before, because the flavours only intensifies when the soup is made in advance. The same is true for when the soup is frozen. All the delicious pumpkin flavours seems to condense and intensify when the soup is reheated. It’s so tasty and can definitely be recommended. 

Note: During the busy autumn I like to always have a batch of pumpkin soup ready in the freezer to be reheated whenever needed. It makes life a whole lot simpler. 

How to serve this vegan creamy pumpkin soup

You can serve this pumpkin soup as is with a side of garlic bread or flutes. It’s a one pot bowl of heavenly pumpkin flavours that can easily stand on its own. And if you’re ever lucky enough to get any leftovers, this soup is also great as a quick healthy next day lunch.

How to make this amazing secret ingredient vegan pumpkin soup recipe:

Instructions

  • Heat the olive oil in a pot and add the diced onion. Let the onions cook at medium heat for a couple of minutes before adding the garlic and tahini. Stir together and add the diced carrots and pumpkin. Season with grated nutmeg, salt, pepper, cayenne pepper and thyme and stir together to combine.
  • Add the tomato paste and beer and mix together. Let the beer come to a quick boil, before adding the coconut milk and vegetable broth. Stir together to combine and add the bay leaves. Let the soup come to a boil before turning it down to a simmer. 
  • Remove the soup from the stove and carefully remove the bay leaves. Puree the soup with a handheld blender until it’s smooth and creamy (be careful not to burn yourself). If the soup isn’t thick and creamy enough, whisk corn flour together with hot water in a small bowl and gently add a little at a time to the soup until you reach the desired thickness. 
  • Place the soup back on the stove and let it simmer a few more minutes. Serve with a drizzle of fresh basil and pumpkin seeds and enjoy. 

Secret Ingredient Creamy Pumpkin Soup

This Secret Ingredient Creamy Pumpkin Soup is full of vegan goodness and oh so creamy. It’s easy and quick to make this creamy bowlful of pumpkin heaven…and it’s a meal prep friendly meal. My secret ingredient vegan pumpkin soup is surprisingly easy to make and requires only a few easy to get ingredients + two secret ingredients that takes the soup to a whole new level. 
It’s that that of the year again when the world goes a little pumpkin crazy, and I’m right there along with them. Pumpkin is a weird, wonderful and delicious veggie and I wait all year for pumpkin season (and as a weird side note, so does my dog – pumpkin is one of her favourite veggies).
Course Dinner, Soup
Cuisine American
Keyword healthy recipes, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 3 tbsp Tamari or Soy Sauce
  • 1 Yellow Onion Diced
  • 3 tbsp Garlic Minced
  • 1 large Carrot Diced
  • 4 cups Pumpkin Diced
  • ¼ cup Cornstarch Only if soup is too thin
  • 2 cups Coconut Milk or other plant milk
  • 2 cups Vegetable Broth
  • 1 12oz Vegan Dark Beer
  • 2 Bay leaves
  • ¼ tsp Freshly grated Nutmeg
  • ¼ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tsp Thyme Fresh or dried
  • 4 tbsp Tomato Paste

Instructions

  • Heat the olive oil in a pot and add the diced onion. Let the onions cook at medium heat for a couple of minutes before adding the garlic and tahini. Stir together and add the diced carrots and pumpkin. Season with grated nutmeg, salt, pepper, cayenne pepper and thyme and stir together to combine.
  • Add the tomato paste and beer and mix together. Let the beer come to a quick boil, before adding the coconut milk and vegetable broth. Stir together to combine and add the bay leaves. Let the soup come to a boil before turning it down to a simmer. 
  • Remove the soup from the stove and carefully remove the bay leaves. Puree the soup with a handheld blender until it’s smooth and creamy (be careful not to burn yourself). 
    If the soup isn’t thick and creamy enough, whisk corn flour together with hot water in a small bowl and gently add a little at a time to the soup until you reach the desired thickness. 
  • Place the soup back on the stove and let it simmer a few more minutes. 
    Serve with a drizzle of fresh basil and pumpkin seeds and enjoy. 

Looking for more delicious vegan soup recipes? Try some of my favourite soups like:

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