This butternut squash soup is creamy and rich, with the perfect balance of sweet and earthy flavours. Just 30 minutes and dinner’s done!
Soup is amazing. It’s diverse, it’s easy for weeknight meals, and it’s healing. Soup is so nourishing and it tastes delicious. Without a doubt, it is an official part of my weekly rotation and this butternut squash soup happens to be one of my favourites.
This butternut squash soup recipe was specifically requested by so many readers—and here it is! Creamy, super tasty, and something you’ll want to make right now. Oh, and it’s also done in just 30 minutes. Win!
(Can’t get enough butternut squash? Try my Hasselback Butternut Squash or Butternut Squash Mac and Cheese next!)
Why You’ll Love This Butternut Squash Soup Recipe
Here’s what makes this butternut squash soup one of my go-to recipes:
- Rich and creamy . When you’re eating a pureed veggie soup, you want it to be silky smooth, but also thick and rich so it has some staying power. This butternut squash soup delivers!
- Sweet, earthy flavour . Butternut squash is inherently sweet, but the combination of garlic, onions, and veggie broth adds savoury depth to the flavour.
- Quick and easy . In just 30 minutes, you can have dinner on the table with this soup. It’s perfect for busy weeknights or lazy weekends!
- Versatile . You can easily adapt this soup to your liking by adding more or less broth to change the consistency, adjusting the seasonings, and even adding in other vegetables or toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Or another oil you like to use for cooking.
- Onion – A standard yellow onion is perfect.
- Garlic cloves – Minced or pushed through a garlic press.
- Butternut squash – Peel it, remove the seeds, then cube.
- Sea salt and ground black pepper
- Fresh thyme leaves
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Almond milk – Or another plant-based milk you like. Just make sure it’s unflavoured and unsweetened!
- Lime juice
Can I Use Another Type of Squash?
Yes, you can substitute another squash variety with a similar flavor. Honeynut squash, which has a deeper, nuttier flavor than butternut squash, would be an excellent substitution. You can also use Hubbard squash or a pie pumpkin for this recipe.
How to Make Butternut Squash Soup
You’re going to love this easy, creamy, flavourful soup! Here’s how to make it.
- Cook the aromatics . In a large stock pot set over medium-high heat, warm the oil until it shimmers. Stir in the onion and garlic and cook for about 3 minutes, or until the garlic is fragrant.
- Add the butternut squash . Stir in the squash and sauté for about 7 minutes, or until the onions are translucent.
- Simmer . Stir in the salt, pepper, thyme, vegetable broth, and almond milk; bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the squash is tender.
- Puree . Remove from heat. Pour the soup into a large blender with the lime juice. Blend until creamy.
- Finish . Season to taste and ladle into bowls. Garnish as desired.
Tips for Success
Follow these pointers for perfect vegan butternut squash soup:
- Cut the butternut squash into uniform pieces . This ensures they’ll all be finished cooking at the same time.
- Be careful with the blender . When using the blender, be careful handling hot liquids. If you don’t have a large blender that holds at least 6 cups, blend the soup in increments so it doesn’t overflow. You can also let the soup cool slightly before blending; if you don’t I recommend leaving the lid open a crack so steam can escape. Place a kitchen towel over the blender lid to catch any spatters.
- Or use an immersion blender . In this case, you can simply add the lime juice to the pot and then blend everything together with the immersion blender.
Variations
Here are some ideas for switching up this butternut squash soup recipe.
- Make it sweeter . If you prefer a sweeter soup, add some apples or pears with the butternut squash. Follow this recipe: Vegan Butternut Squash and Apple Soup
- Add more veggies . This soup is delicious as-is, but if you want to get more vegetables into your day, try adding celery and carrots with the onion.
- Make it spicy . Add a pinch of cayenne pepper for a spicy kick or sprinkle red pepper flakes, hot sauce, or chili crisp on the soup before serving.
Serving Suggestions
I love this butternut squash soup because there are so many options for toppings and accompaniments!
- Pair with bread . Serve this soup with some crusty bread on the side for dipping, or try pairing it with Vegan Garlic Naan . Homemade croutons are also delicious!
- Serve with salad . Pair this soup with a fresh green salad for a well-rounded meal. My Shaved Brussels Sprouts, Quinoa and Apple Salad would be fantastic with the fall vibes of this soup.
- Amp up the creaminess . Add some richness and tanginess to the soup by topping it with a spoonful of vegan sour cream or coconut yogurt . A drizzle of coconut milk is amazing too!
- Add protein . The flavours of this soup make it a fantastic pairing with tempeh bacon . Crumble it up and sprinkle it over the top before serving. Crispy chickpeas are also great here!
How to Store Leftovers
To store leftover butternut squash soup, transfer it to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.
Can I Freeze This Recipe?
Yes, you can freeze butternut squash soup. Transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
More Cozy Vegan Soup Recipes
- Vegan Broccoli Cheddar Soup
- Loaded Potato Soup
- Vegetable Minestrone Soup
- Easy Roasted Carrot Ginger Soup
- Creamy Vegan Mushroom Wild Rice Soup
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion
- 3 garlic cloves , minced
- 2 pounds butternut squash , peeled, seeds removed, and cubed
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
- 1 ½ cups vegetable broth
- 2 cups vegan milk , soy milk, almond milk or coconut milk or oat milk
- 2 teaspoons lime juice
Instructions
- In a large stock pot, heat the olive oil over medium high heat until shimmering.
- Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
- Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you’re not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- Taste and add salt and pepper to taste if necessary.
- Serve into bowls and optionally top with garnish – I love a drizzle of coconut milk, parsley or chopped thyme, red pepper flakes and a fresh grind of black pepper.
Notes
This butternut squash soup is creamy and rich, with the perfect balance of sweet and earthy flavours. Just 30 minutes and dinner’s done!
Soup is amazing. It’s diverse, it’s easy for weeknight meals, and it’s healing. Soup is so nourishing and it tastes delicious. Without a doubt, it is an official part of my weekly rotation and this butternut squash soup happens to be one of my favourites.
This butternut squash soup recipe was specifically requested by so many readers—and here it is! Creamy, super tasty, and something you’ll want to make right now. Oh, and it’s also done in just 30 minutes. Win!
(Can’t get enough butternut squash? Try my Hasselback Butternut Squash or Butternut Squash Mac and Cheese next!)
Why You’ll Love This Butternut Squash Soup Recipe
Here’s what makes this butternut squash soup one of my go-to recipes:
- Rich and creamy . When you’re eating a pureed veggie soup, you want it to be silky smooth, but also thick and rich so it has some staying power. This butternut squash soup delivers!
- Sweet, earthy flavour . Butternut squash is inherently sweet, but the combination of garlic, onions, and veggie broth adds savoury depth to the flavour.
- Quick and easy . In just 30 minutes, you can have dinner on the table with this soup. It’s perfect for busy weeknights or lazy weekends!
- Versatile . You can easily adapt this soup to your liking by adding more or less broth to change the consistency, adjusting the seasonings, and even adding in other vegetables or toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Or another oil you like to use for cooking.
- Onion – A standard yellow onion is perfect.
- Garlic cloves – Minced or pushed through a garlic press.
- Butternut squash – Peel it, remove the seeds, then cube.
- Sea salt and ground black pepper
- Fresh thyme leaves
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Almond milk – Or another plant-based milk you like. Just make sure it’s unflavoured and unsweetened!
- Lime juice
Can I Use Another Type of Squash?
Yes, you can substitute another squash variety with a similar flavor. Honeynut squash, which has a deeper, nuttier flavor than butternut squash, would be an excellent substitution. You can also use Hubbard squash or a pie pumpkin for this recipe.
How to Make Butternut Squash Soup
You’re going to love this easy, creamy, flavourful soup! Here’s how to make it.
- Cook the aromatics . In a large stock pot set over medium-high heat, warm the oil until it shimmers. Stir in the onion and garlic and cook for about 3 minutes, or until the garlic is fragrant.
- Add the butternut squash . Stir in the squash and sauté for about 7 minutes, or until the onions are translucent.
- Simmer . Stir in the salt, pepper, thyme, vegetable broth, and almond milk; bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the squash is tender.
- Puree . Remove from heat. Pour the soup into a large blender with the lime juice. Blend until creamy.
- Finish . Season to taste and ladle into bowls. Garnish as desired.
Tips for Success
Follow these pointers for perfect vegan butternut squash soup:
- Cut the butternut squash into uniform pieces . This ensures they’ll all be finished cooking at the same time.
- Be careful with the blender . When using the blender, be careful handling hot liquids. If you don’t have a large blender that holds at least 6 cups, blend the soup in increments so it doesn’t overflow. You can also let the soup cool slightly before blending; if you don’t I recommend leaving the lid open a crack so steam can escape. Place a kitchen towel over the blender lid to catch any spatters.
- Or use an immersion blender . In this case, you can simply add the lime juice to the pot and then blend everything together with the immersion blender.
Variations
Here are some ideas for switching up this butternut squash soup recipe.
- Make it sweeter . If you prefer a sweeter soup, add some apples or pears with the butternut squash. Follow this recipe: Vegan Butternut Squash and Apple Soup
- Add more veggies . This soup is delicious as-is, but if you want to get more vegetables into your day, try adding celery and carrots with the onion.
- Make it spicy . Add a pinch of cayenne pepper for a spicy kick or sprinkle red pepper flakes, hot sauce, or chili crisp on the soup before serving.
Serving Suggestions
I love this butternut squash soup because there are so many options for toppings and accompaniments!
- Pair with bread . Serve this soup with some crusty bread on the side for dipping, or try pairing it with Vegan Garlic Naan . Homemade croutons are also delicious!
- Serve with salad . Pair this soup with a fresh green salad for a well-rounded meal. My Shaved Brussels Sprouts, Quinoa and Apple Salad would be fantastic with the fall vibes of this soup.
- Amp up the creaminess . Add some richness and tanginess to the soup by topping it with a spoonful of vegan sour cream or coconut yogurt . A drizzle of coconut milk is amazing too!
- Add protein . The flavours of this soup make it a fantastic pairing with tempeh bacon . Crumble it up and sprinkle it over the top before serving. Crispy chickpeas are also great here!
How to Store Leftovers
To store leftover butternut squash soup, transfer it to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.
Can I Freeze This Recipe?
Yes, you can freeze butternut squash soup. Transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
More Cozy Vegan Soup Recipes
- Vegan Broccoli Cheddar Soup
- Loaded Potato Soup
- Vegetable Minestrone Soup
- Easy Roasted Carrot Ginger Soup
- Creamy Vegan Mushroom Wild Rice Soup
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion
- 3 garlic cloves , minced
- 2 pounds butternut squash , peeled, seeds removed, and cubed
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
- 1 ½ cups vegetable broth
- 2 cups vegan milk , soy milk, almond milk or coconut milk or oat milk
- 2 teaspoons lime juice
Instructions
- In a large stock pot, heat the olive oil over medium high heat until shimmering.
- Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
- Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you’re not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- Taste and add salt and pepper to taste if necessary.
- Serve into bowls and optionally top with garnish – I love a drizzle of coconut milk, parsley or chopped thyme, red pepper flakes and a fresh grind of black pepper.
Notes
This butternut squash soup is creamy and rich, with the perfect balance of sweet and earthy flavours. Just 30 minutes and dinner’s done!
Soup is amazing. It’s diverse, it’s easy for weeknight meals, and it’s healing. Soup is so nourishing and it tastes delicious. Without a doubt, it is an official part of my weekly rotation and this butternut squash soup happens to be one of my favourites.
This butternut squash soup recipe was specifically requested by so many readers—and here it is! Creamy, super tasty, and something you’ll want to make right now. Oh, and it’s also done in just 30 minutes. Win!
(Can’t get enough butternut squash? Try my Hasselback Butternut Squash or Butternut Squash Mac and Cheese next!)
Why You’ll Love This Butternut Squash Soup Recipe
Here’s what makes this butternut squash soup one of my go-to recipes:
- Rich and creamy . When you’re eating a pureed veggie soup, you want it to be silky smooth, but also thick and rich so it has some staying power. This butternut squash soup delivers!
- Sweet, earthy flavour . Butternut squash is inherently sweet, but the combination of garlic, onions, and veggie broth adds savoury depth to the flavour.
- Quick and easy . In just 30 minutes, you can have dinner on the table with this soup. It’s perfect for busy weeknights or lazy weekends!
- Versatile . You can easily adapt this soup to your liking by adding more or less broth to change the consistency, adjusting the seasonings, and even adding in other vegetables or toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Or another oil you like to use for cooking.
- Onion – A standard yellow onion is perfect.
- Garlic cloves – Minced or pushed through a garlic press.
- Butternut squash – Peel it, remove the seeds, then cube.
- Sea salt and ground black pepper
- Fresh thyme leaves
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Almond milk – Or another plant-based milk you like. Just make sure it’s unflavoured and unsweetened!
- Lime juice
Can I Use Another Type of Squash?
Yes, you can substitute another squash variety with a similar flavor. Honeynut squash, which has a deeper, nuttier flavor than butternut squash, would be an excellent substitution. You can also use Hubbard squash or a pie pumpkin for this recipe.
How to Make Butternut Squash Soup
You’re going to love this easy, creamy, flavourful soup! Here’s how to make it.
- Cook the aromatics . In a large stock pot set over medium-high heat, warm the oil until it shimmers. Stir in the onion and garlic and cook for about 3 minutes, or until the garlic is fragrant.
- Add the butternut squash . Stir in the squash and sauté for about 7 minutes, or until the onions are translucent.
- Simmer . Stir in the salt, pepper, thyme, vegetable broth, and almond milk; bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the squash is tender.
- Puree . Remove from heat. Pour the soup into a large blender with the lime juice. Blend until creamy.
- Finish . Season to taste and ladle into bowls. Garnish as desired.
Tips for Success
Follow these pointers for perfect vegan butternut squash soup:
- Cut the butternut squash into uniform pieces . This ensures they’ll all be finished cooking at the same time.
- Be careful with the blender . When using the blender, be careful handling hot liquids. If you don’t have a large blender that holds at least 6 cups, blend the soup in increments so it doesn’t overflow. You can also let the soup cool slightly before blending; if you don’t I recommend leaving the lid open a crack so steam can escape. Place a kitchen towel over the blender lid to catch any spatters.
- Or use an immersion blender . In this case, you can simply add the lime juice to the pot and then blend everything together with the immersion blender.
Variations
Here are some ideas for switching up this butternut squash soup recipe.
- Make it sweeter . If you prefer a sweeter soup, add some apples or pears with the butternut squash. Follow this recipe: Vegan Butternut Squash and Apple Soup
- Add more veggies . This soup is delicious as-is, but if you want to get more vegetables into your day, try adding celery and carrots with the onion.
- Make it spicy . Add a pinch of cayenne pepper for a spicy kick or sprinkle red pepper flakes, hot sauce, or chili crisp on the soup before serving.
Serving Suggestions
I love this butternut squash soup because there are so many options for toppings and accompaniments!
- Pair with bread . Serve this soup with some crusty bread on the side for dipping, or try pairing it with Vegan Garlic Naan . Homemade croutons are also delicious!
- Serve with salad . Pair this soup with a fresh green salad for a well-rounded meal. My Shaved Brussels Sprouts, Quinoa and Apple Salad would be fantastic with the fall vibes of this soup.
- Amp up the creaminess . Add some richness and tanginess to the soup by topping it with a spoonful of vegan sour cream or coconut yogurt . A drizzle of coconut milk is amazing too!
- Add protein . The flavours of this soup make it a fantastic pairing with tempeh bacon . Crumble it up and sprinkle it over the top before serving. Crispy chickpeas are also great here!
How to Store Leftovers
To store leftover butternut squash soup, transfer it to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.
Can I Freeze This Recipe?
Yes, you can freeze butternut squash soup. Transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
More Cozy Vegan Soup Recipes
- Vegan Broccoli Cheddar Soup
- Loaded Potato Soup
- Vegetable Minestrone Soup
- Easy Roasted Carrot Ginger Soup
- Creamy Vegan Mushroom Wild Rice Soup
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion
- 3 garlic cloves , minced
- 2 pounds butternut squash , peeled, seeds removed, and cubed
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
- 1 ½ cups vegetable broth
- 2 cups vegan milk , soy milk, almond milk or coconut milk or oat milk
- 2 teaspoons lime juice
Instructions
- In a large stock pot, heat the olive oil over medium high heat until shimmering.
- Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
- Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you’re not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- Taste and add salt and pepper to taste if necessary.
- Serve into bowls and optionally top with garnish – I love a drizzle of coconut milk, parsley or chopped thyme, red pepper flakes and a fresh grind of black pepper.
Notes
Butternut Squash Soup
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion
- 3 garlic cloves minced
- 2 pounds butternut squash peeled, seeds removed, and cubed
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
- 1 ½ cups vegetable broth
- 2 cups vegan milk soy milk, almond milk or coconut milk or oat milk
- 2 teaspoons lime juice
Instructions
- In a large stock pot, heat the olive oil over medium high heat until shimmering.
- Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
- Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you’re not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- Taste and add salt and pepper to taste if necessary.
- Serve into bowls and optionally top with garnish - I love a drizzle of coconut milk, parsley or chopped thyme, red pepper flakes and a fresh grind of black pepper.
Video
Notes
Nutrition
Butternut Squash Soup https://jessicainthekitchen.com/butternut-squash-soup-recipe-vegan-one-pot/ November 8, 2023
This easy pumpkin Alfredo pasta recipe transforms pumpkin puree and a handful of simple pantry ingredients into an indulgent restaurant-style dinner. Rich, creamy, and perfect for a weeknight!
Whether it’s miso butter pasta or vegan spaghetti and meatballs , pasta dinners are one of my go-to meals for busy weeknights. And when the weather gets chilly, this pumpkin Alfredo pasta is on heavy rotation in my meal plans!
Pumpkin doesn’t have a very strong flavour on its own, which means it can go either sweet (ahem: vegan pumpkin pie ) or savoury. Pairing it with vegan cheese, garlic, and herbs lets you enjoy its savoury side—and its natural creaminess.
Why You’ll Love This Pumpkin Alfredo Pasta Recipe
- Rich, smooth sauce . The pumpkin Alfredo sauce is luxuriously creamy, but there’s no dairy involved! Whisking the pumpkin puree with vegan heavy cream gives you the richness of traditional Alfredo, without the heaviness.
- Comfort food, elevated . Think of this recipe as macaroni and cheese for adults. (Although kids will definitely love this recipe too!) It has the same pasta-and-creamy-sauce appeal as mac and cheese , but it feels like something you’d order at a fancy restaurant.
- Easy enough for a weeknight . In just 25 minutes (and only 5 minutes of prep time!), you can have dinner on the table. No jarred pasta sauce needed!
- Make it your own . This is a recipe that you can tweak and put your own spin on. I share some of my favourite ideas a little later in this post, or you can come up with your own.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine or another wide noodle is the classic choice for Alfredo, but another pasta that does a good job “holding” sauce like shells will work too.
- Vegan butter – You can use either store-bought or homemade vegan butter .
- Garlic
- Vegan heavy cream – I used Silk heavy whipping cream, but you can also use homemade vegan heavy cream . A thick vegan milk, such as soy milk or cashew milk, will also work.
- Pumpkin puree
- Fine sea salt and ground black pepper
- Herbs – You can use fresh or dried sage or thyme.
- Nutmeg – Freshly grated is truly special, but a jar of ground nutmeg is fine too.
- Vegan Parmesan cheese – Homemade vegan Parmesan cheese or your favourite store-bought brand.
- Reserved pasta water
What Should I Do If I Forget to Reserve the Pasta Water?
Don’t just substitute plain water! Pasta water is starchy, so it helps thicken the sauce. If you forget to reserve it, you can whisk together 1/4 teaspoon of cornstarch and 1 cup of hot water, then use that as directed in the recipe.
How to Make Pumpkin Alfredo Pasta
- Cook the pasta . Boil the pasta in salted water until it’s al dente, according to the instructions on the box. Drain the pasta and reserve a cup of the cooking water.
- Sauté the garlic . Melt the vegan butter in a pan set over medium heat. Add the minced garlic and cook just until it’s fragrant.
- Add the cream and pumpkin . Slowly pour in the vegan heavy cream, whisking it into the butter and garlic. Then, whisk in the pumpkin until the sauce is smooth.
- Season . Stir in the sea salt, ground black pepper, sage or thyme, and nutmeg.
- Add the pasta and water . Stir in the reserved pasta water, then add the cooked pasta and toss it with the sauce.
- Finish . Turn the heat off and let the pasta sit for 3 to 5 minutes. Season to taste and serve your pumpkin Alfredo pasta with additional vegan Parmesan.
Tips for Success
- Brown the vegan butter . If you use my homemade vegan butter or Miyoko’s vegan butter it actually browns, so you can enjoy browned butter pumpkin pasta! To do this, brown the vegan butter alone for about 5 minutes, then add the garlic and cook it for an additional 2-3 minutes. Proceed with the rest of the recipe as written.
- Add the pasta water as needed . The amount you need will vary based on the temperature of the pan and your desired sauce consistency. Start with a smaller amount, then add more if you need it. If you end up adding too much, turn up the heat a bit to cook it off.
- Drain homemade pumpkin puree . I love homemade pumpkin puree , but it’s a bit thinner than the kind that comes in a can. If you want to use your own puree in this pumpkin Alfredo recipe, place it in a fine mesh sieve lined with cheese cloth or paper towels and let the excess liquid drain off for at least 30 minutes.
Variations
- Swap out the pumpkin . Canned butternut squash puree (or homemade squash puree) will work in place of the pumpkin. In fact, you probably won’t even notice the difference since their taste is so similar!
- Add vegan bacon . The smoky flavour of vegan bacon is a delicious addition to this pumpkin Alfredo pasta. Garnish each serving with crumbled tempeh bacon or coconut bacon .
- Stir in some greens . Add handfuls of baby spinach or wilted kale to the pasta just before removing it from the heat. You can also garnish the pasta with crumbled kale chips .
Serving Suggestions
To add some protein to your pasta dinner, serve your pumpkin Alfredo pasta with vegan chicken or marinated tofu on the side. You can also pair it with maple roasted Brussels sprouts or a fall-inspired salad like my kale apple and chickpea salad .
How to Store Leftovers
Store leftover pumpkin Alfredo pasta in an airtight container in the refrigerator for 2 to 3 days. Reheat it on the stovetop over medium heat with a splash of vegetable broth or vegan milk to loosen it up, or warm it in the microwave.
Can I Freeze This Recipe?
You can freeze this creamy pumpkin pasta for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More Vegan Pumpkin Recipes
- Pumpkin Pancakes
- Vegan Pumpkin Cheesecake
- Creamy Pumpkin Soup
- Pumpkin Pie Overnight Oats
- Vegan Pumpkin Chili
Ingredients
- 16 ounces pasta , such as fettuccine pasta or any other pasta
- 2 tablespoons vegan butter* , store-bought or homemade
- 5 cloves garlic , minced
- 1 ¼ cups vegan heavy cream , I used Silk heavy whipping cream or a thick vegan milk such as soy milk or cashew milk
- 1 cup pumpkin puree
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried sage , or 1 tablespoon crumbled/chopped fresh sage or thyme
- ½ teaspoon freshly grated nutmeg , or pre-ground but freshly grated tastes the best here
- ¾ cup vegan Parmesan cheese , I used my own recipe here but you can also use storebought vegan Parmesan cheese, either works!
- ¾ cup to 1 cup reserved pasta water , start with ¾ cup in sauce
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.
- In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don’t want the heat too high since you don’t want the garlic to burn.
- Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.
- Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.
- Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.
- Serve with additional vegan Parmesan on top and some crispy sage (see notes) if desired. Enjoy!
