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bowl of cream of pumpkin soup with pumpkin seeds on top

Dairy-Free Cream of Pumpkin Soup

This delicious warming recipe is extra-creamy and has hints of fall infused in each bite. It is quick to make and let's be honest - who doesn't want cream of pumpkin soup?!
Total Time 30 mins
Course Soup
Servings 6 servings
Calories 167 kcal


  • 1 cup chopped onion
  • 2 tbsp. coconut oil
  • 2 cups vegetable broth
  • 2 cups pumpkin pure√© (fresh or canned)
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. turmeric powder
  • 1/8 tsp. ground ginger
  • 1 cup coconut cream
  • black pepper to taste
  • pumpkin seeds as garnish


  • Saute onion in coconut oil in a medium saucepan until tender. Add vegetable broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • Add pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
  • Stir in coconut cream and heat through. Do not boil. Ladle into individual soup bowls. Swirl in some additional coconut cream on top, and top with pumpkin seeds.


My favorite brand of coconut cream is the brand "Real Thai". In Canada, it can be found in the ethnic/world section at The Real Canadian Superstore. 
Keyword christmas, fall, pumpkin, quick, soup, thanksgiving