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Home » Recipes » Vegan Main Dishes

Modified: Sep 29, 2021 · Published: Sep 6, 2021 by Jim Mee Sha · This post may contain affiliate links · 6 Comments

Creamy Pumpkin Potato Soup

Jump to Recipe

Make some thick and creamy pumpkin potato soup from scratch in just 30 minutes! This luscious one pot soup also happens to be vegan and gluten-free. Plus, all you need is 5 simple wholesome ingredients.

A bowl of pumpkin potato soup topped with chopped parsley, chili flakes and pumpkin seeds with spoon.

We are keeping things simple here with this super creamy pumpkin potato soup! Although 5 ingredients is all you need to make this recipe, you will be surprised by how flavorsome and rich this soup is.

Jump to:
  • 💚Why you will love this recipe
  • 🎃Best pumpkin for soups
  • 🥔What you will need
  • 📃Notes/substitutions
  • 🔪How to make
  • ✔Helpful tips
  • ✨Variations/add-ins
  • 🥓How to serve
  • ❔Commonly asked questions
  • 🍽More cozy vegan recipes
  • 📖 Recipe

💚Why you will love this recipe

  • Cozy, flavorsome and rich - This soul-soothing pumpkin potato soup is like a hug in a bowl! It is especially great for chilly evenings, where all you want is something comforting and warm.
  • Easy and quick to prepare - The hardest part is to prep and cut your pumpkins, but you can also buy pre-cut ones, or simple use pumpkin puree instead. Other than that, you will breeze through the rest of the steps, and everything will be ready in under 30 minutes.
  • Nourishing and healthy - This pumpkin potato soup only calls for wholesome plant based ingredients, and is packed full of fiber and nutrients. Plus, this soup is actually vegan, and is made without dairy or gluten!
  • Stores and freeze well - Definitely make a large batch so you will have something to grab at times when you are too busy to cook! The ingredients can be easily doubled or tripled, just make sure to use a larger pot.

🎃Best pumpkin for soups

Whichever variety of edible pumpkin or butternut squash can be used in soups. But for the best results, it is highly recommended to use sweet pumpkins like sugar pumpkins or kabocha squash (aka Japanese pumpkins).

Craving pumpkin - Although craving pumpkins can be used, they are typically less tasty and rich when compared to those mentioned above.

Pumpkin puree - If cutting a pumpkin is too much work for you, you can actually use canned pumpkin puree instead! You will need 1 15 oz can. and add it in during the last few minutes of cooking your potatoes. Make sure to use unsweetened pumpkin puree, NOT PUMPKIN PIE FILLING!

🥔What you will need

Ingredients needed like pumpkin, potato, onion and garlic in bowls on a grey background.

📃Notes/substitutions

  • Onions - White or yellow onions will work great in this recipe.
  • Potatoes - Highly recommend using the starchy varieties like Yukon Gold or russet potatoes to make this soup extra creamy.
  • Pumpkin - As stated above, use sweet varieties like sugar pumpkin or kabocha squash. You can also use a can of pumpkin puree instead.
  • Oil-free - Use ¼ cup of broth or water to saute your onion and garlic instead of oil.

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🔪How to make

In a large Dutch oven or soup pot, heat up a tablespoon or so of neutral oil on medium high heat. Once pot is heated, add in onion and saute for 3-4 minutes until translucent.

Next, toss in garlic and saute for another 1 minute until fragrant.

Collage showing sauteing onion then adding in garlic in a white Dutch oven.
Sauteing onion then adding in garlic.

Place in the rest of the ingredients including vegetable broth, pumpkin and potato cubes. Bring mixture to a boil, then lower heat to a gentle simmer. Cook for 10-15 minutes, or until both potato and pumpkin cubes have softened.

Collage showing cooking pumpkin and potato cubes.

Remove from heat and puree the soup either by using an immersion blender, or in a blender. At this point, you can serve your soup immediately, or heat it up further if you like yours to be boiling hot!

Soup in a white Dutch oven on a black and white checker teacloth.

✔Helpful tips

  • Use a sharp knife to chop your veggies, especially for dicing your pumpkin. For a more detailed instructions on how to cut pumpkin the right way, I recommend checking out this post on "how to cut a pumpkin" by Green Healthy Cooking.
  • Dice pumpkin and potato into fairly equal cubes so that they cook at the same time.
  • If you prefer your pumpkin potato soup to be lower is sodium, use reduced sodium stock or replace half the stock with water.
  • Remember to use a large enough pot to ensure that your soup do not boil over and create a mess. I am using a 5.5qt Dutch oven.
  • If you are using a blender to puree your soup, let it cool down slightly before blending. Or not, the heat might cause blender's lid to explode off while blending.

✨Variations/add-ins

Thai curry pumpkin soup - Add in a tablespoon of Thai red curry paste along with garlic and saute for a minute or so. Then, proceed on with the rest of the steps.

To make it extra creamy - Replace 1 cup of vegetable stock with coconut milk or other plant milk of choice.

Dried herbs - Add in a teaspoon or so of your favorite herbs like dried parsley, basil, thyme or even rosemary.

Spice it up - To give your soup more fall flavors, add in a pinch of fall spices like nutmeg, cinnamon and ground cloves.

For heat lover - Toss in a few teaspoons of chili flakes or red pepper flakes, or drizzle on some hot sauce before serving.

Pumpkin potato soup in a pot on a white teacloth with dish of black pepper, chili flakes and pumpkin seeds beside.

🥓How to serve

Toppings - For some extra flavor, top your pumpkin potato soup with some chopped herbs like cilantro and parsley, or red chili flakes. You can also top it with some roasted lentils, croutons or toasted pumpkin seeds for some texture and crunch.

Vegan bacon - For some additional protein, I really love chopping up and mixing in my seitan bacon. It also gives a nice smokiness to the soup too!

Bread - Of course, the classic and best way to serve your soup is with some of your favorite crusty bread. Other kinds of breads like flatbreads, naans and socca are some great choices too.

Salad - Lastly, you could pair your soup with a hearty salad like this vegan rice salad or some spicy quinoa salad to make a more filling meal.

❔Commonly asked questions

How to store leftovers and can this soup be frozen?

Leftover pumpkin potato soup can be refrigerated for up to a week. It is also freezable too, and can be frozen for up to 3 months. Portion soup out into individual containers before freezing so you will only be taking out what you need.

To reheat from frozen, let soup defrost overnight in the fridge, or on countertop for a few hours. You can then proceed on heating it on stove. For a quicker version, simply thaw soup using your microwave oven's "defrost" function, then heat it in 30 seconds interval until it is thoroughly warmed.

Is this recipe gluten-free?

This pumpkin potato soup is naturally gluten-free as all ingredients used are free from wheat and gluten.

Can I use craving pumpkins to make soups?

You definitely can, but your soup will turn out to be less flavorful and rich in flavor, as craving pumpkins tends to be a little tasteless. To compensate for the lack of flavor, throw in seasonings like dried herbs and spices. Dried parsley, thyme, bay leaf, cinnamon, nutmeg and ground cloves are some great additions.

Holding a bowl of pumpkin soup with another bowl of soup, black pepper, chili flakes and pumpkin seeds beside.

🍽More cozy vegan recipes

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    Clear Chinese Spinach Soup
  • soup served in a small white bowl topped with croutons with a spoon on the side
    Healthy Vegan Potato Cauliflower Broccoli Soup
  • A close-up shot of curry served in a white bowl with a spoon on the side.
    Creamy Vegan Thai Red Curry with Tofu
  • 2 bowls of dal served with naan with spoons and more naan in the background.
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📖 Recipe

2 bowls of pumpkin potato soup with small dishes of chili flakes and black pepper in the background.

Creamy Pumpkin Potato Soup

Meesha
Make some thick and creamy pumpkin potato soup from scratch in just 30 minutes! This luscious one pot soup also happens to be vegan and gluten-free. Plus, all you need is 5 simple wholesome ingredients.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 95 kcal

Ingredients
 
 

  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 18 oz fresh pumpkin diced *
  • 2 medium potato peeled and diced (about 14oz/400g) **
  • 4 cups vegetable broth
  • salt and pepper to taste
Prevent your screen from going dark

Instructions
 

  • In a large Dutch oven or soup pot, heat up a tablespoon or so of neutral oil on medium high heat. Once pot is heated, add in onion and saute for 3-4 minutes until translucent.
    1 medium yellow onion
  • Next, toss in garlic and saute for another 1 minute until fragrant.
    4 cloves garlic
  • Place in the rest of the ingredients. Bring mixture to a boil, then lower heat to a gentle simmer. Cook for 10-15 minutes, or until both potato and pumpkin cubes have softened.
    18 oz fresh pumpkin, 2 medium potato, 4 cups vegetable broth
  • Remove from heat and puree the soup either by using an immersion blender, or in a blender. Season soup with salt and pepper before serving.
    salt and pepper

Notes

*Pumpkin - Use sweet varieties like sugar pumpkin or kabocha squash. You can also use a can of pumpkin puree instead. If using puree, add it in during the last few minutes of cooking potato. 
**Potatoes - Highly recommend using the starchy varieties like Yukon Gold or russet potatoes to make this soup extra creamy.
Oil-free - Use ¼ cup of broth or water to saute your onion and garlic instead of oil. 
Helpful tips 
  • Use a sharp knife to chop your veggies, especially for dicing your pumpkin. For a more detailed instructions on how to cut pumpkin the right way, I recommend checking out this post on "how to cut a pumpkin" by Green Healthy Cooking.
  • Dice pumpkin and potato into fairly equal cubes so that they cook at the same time.
  • Remember to use a large enough pot to ensure that your soup do not boil over and create a mess. I am using a 5.5qt Dutch oven.
  • If you are using a blender to puree your soup, let it cool down slightly before blending. Or not, the heat might cause blender's lid to explode off while blending.
Storing - Leftover soup can be refrigerated for up to a week. It is also freezable too, and can be frozen for up to 3 months. Portion soup out into individual containers before freezing so you will only be taking out what you need.

Reheating - To reheat from frozen, let soup defrost overnight in the fridge, or on countertop for a few hours. You can then proceed on heating it on stove. For a quicker version, simply thaw soup using your microwave oven's "defrost" function, then heat it in 30 seconds interval until it is thoroughly warmed.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 95kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 633mgPotassium: 623mgFiber: 2gSugar: 5gVitamin A: 7576IUVitamin C: 24mgCalcium: 34mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Comments

    5 from 8 votes (6 ratings without comment)

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    Recipe Rating




  1. Deborah Milligan says

    June 08, 2025 at 12:43 pm

    5 stars
    Really a lovely soup thank you Meesha.
    Really easy and I liked the idea of adding your own spices - I went with the pinch of Nutmeg & Cinnamon, Cloves and a pinch of Ginger.
    Don't think it's going to last long!!! 1/2 won't make the freezer as I planned.

    Reply
  2. Bharathi says

    April 10, 2025 at 9:44 am

    5 stars
    simple to make and totally delicious!

    Reply
  3. Sara says

    December 01, 2023 at 2:31 am

    Can this be made in the crockpot on low

    Reply
    • Jim Mee Sha says

      December 01, 2023 at 8:29 am

      I have yet to try it, but I think you could cook it on low overnight. 😁

      Reply
  4. Tina says

    January 05, 2022 at 1:01 am

    Is this a savory soup? With the pumpkin I wanted to check.. thank you!

    Reply
    • Meesha says

      January 05, 2022 at 4:33 pm

      Yes, it is!😁

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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