This creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and also perfect for dressing up with your favourite toppings!
While all the recipes I share have some kind of backstory, this pumpkin soup recipe is extra special because it’s my mother’s recipe. I’ve been enjoying it for years, and at no time did I realise it was a vegan soup. This, my friends, is another perfect example of accidental vegan that you’ll be delighted with.
My mother has never made this soup with a recipe. Her cooking knowledge comes just from cooking with her family when she was a child, which I’ve found is always the purest and most natural way of cooking. I asked her to create a recipe for her recipe-less soup and she graciously made it over and over until she got measurements that I could share with you. Here’s to mom!
She made the original with a whole Scotch bonnet pepper, so if you’re up to it and can find it in your market, go ahead! Just please be aware that it is hot, and while we have all gotten used to that heat here in Jamaica, it can be surprising for a newcomer!
Why You’ll Love This Creamy Pumpkin Soup Recipe
Here are all the reasons this vegan pumpkin soup is sure to become a fast favourite:
- Rich and creamy . Some pureed vegetable soups can be bland and one-note, but not this one! The coconut milk adds an extra layer of flavour and creaminess.
- Naturally vegan . This isn’t a recipe that was veganised! My mom always made it this way, with rich coconut milk instead of heavy cream.
- Versatile . Serve vegan pumpkin soup as an appetizer or main course, garnished with your favourite finishing touches.
(Love a good savoury pumpkin recipe? You’ll also enjoy my slow cooker pumpkin soup and vegan pumpkin chili !)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin – Peel the pumpkin, remove the seeds, and cube it before weighing it.
- Vegetable broth – I like to use homemade vegetable broth .
- Salt
- Green onions – For mild onion flavour that doesn’t distract from the pumpkin.
- Red pepper flakes – These allow you to customise the heat level to your liking. Or make it the Jamaican way with a Scotch bonnet pepper!
- Tomato
- Garlic
- Mrs. Dash herbs and lemon seasoning – Or another seasoning you enjoy.
- Coconut milk – Use full-fat coconut milk, not lite.
What Kind of Pumpkin Is Good for Soup?
Use a sugar pumpkin (also known as pie pumpkin) to make this vegan creamy pumpkin soup. These smaller pumpkins tend to have more flavour and a denser texture, which makes them perfect for soups! You can also use butternut squash if sugar pumpkins aren’t yet in season.
How to Make Creamy Pumpkin Soup
You’re just a few steps away from cozy, comforting vegan pumpkin soup!
Boil the broth . Add the water or broth to a large pot and bring it to a boil.
Simmer . Add the pumpkin and salt to the pot, then reduce the heat to medium. Stir in the remaining ingredients except the seasoning and coconut milk, then cover and cook until the pumpkin is tender, about 20 minutes.
Blend . Remove the pot from the heat and use an immersion blender to puree the soup.
Finish . Return the pot to low heat and stir in the seasoning and coconut milk. Simmer uncovered for 5 minutes, then serve and garnish as desired.
Tips for Success
These simple tips will help ensure that your creamy pumpkin soup turns out perfect!
- Use a good quality vegetable stock . This will be the base of your soup, so don’t skimp on the flavour!
- Adjust as needed . Add seasoning to taste, use more red pepper flakes for a kick, pour in extra coconut milk—there’s a lot of room to make this recipe your own.
- Add more veggies . My mom sometimes adds carrots to the soup to sneak in some extra vegetables. Sweet potatoes or parsnips would work well, too.
Serving Suggestions
This vegan creamy pumpkin soup is delicious on its own, but it’s also great for topping! Here are some of my favourite ways to serve it:
- Add a swirl of cashew cream or vegan yogurt .
- Float some homemade croutons or crushed pita chips on top—or just pair your soup with garlic bread or naan .
- Finish with fresh herbs, green onions, or pomegranate arils.
- Add crispy roasted chickpeas , cashews, or pepitas for a crunchy contrast.
How to Store Leftovers
Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
Can I Freeze This Recipe?
This soup freezes quite well, so if you have leftovers it’s a great way to store them. Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Instant Pot Potato Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Ingredients
- 2.5 lbs pumpkin , after seeds are removed, peeled and chopped into cubes
- 10 cups vegetable broth , or water
- salt to taste
- 2 sprigs escallion/green onions
- 1/4 teaspoon red pepper flakes
- 1 small plummy tomato , chopped
- 4 cloves garlic , minced
- 1 teaspoon Mrs. Dash herbs and lemon seasoning , or any herbs seasoning
- 1/4 cup coconut milk
Instructions
- Pour water in a very large pot (so you don’t get splashed when blending) and bring to a boil.
- Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
- Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
- Remove from heat and serve alone or with toasted croutons if desired.
Notes
- Mom’s notes : you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
- To store : Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
- To freeze : Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
This creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and also perfect for dressing up with your favourite toppings!
While all the recipes I share have some kind of backstory, this pumpkin soup recipe is extra special because it’s my mother’s recipe. I’ve been enjoying it for years, and at no time did I realise it was a vegan soup. This, my friends, is another perfect example of accidental vegan that you’ll be delighted with.
My mother has never made this soup with a recipe. Her cooking knowledge comes just from cooking with her family when she was a child, which I’ve found is always the purest and most natural way of cooking. I asked her to create a recipe for her recipe-less soup and she graciously made it over and over until she got measurements that I could share with you. Here’s to mom!
She made the original with a whole Scotch bonnet pepper, so if you’re up to it and can find it in your market, go ahead! Just please be aware that it is hot, and while we have all gotten used to that heat here in Jamaica, it can be surprising for a newcomer!
Why You’ll Love This Creamy Pumpkin Soup Recipe
Here are all the reasons this vegan pumpkin soup is sure to become a fast favourite:
- Rich and creamy . Some pureed vegetable soups can be bland and one-note, but not this one! The coconut milk adds an extra layer of flavour and creaminess.
- Naturally vegan . This isn’t a recipe that was veganised! My mom always made it this way, with rich coconut milk instead of heavy cream.
- Versatile . Serve vegan pumpkin soup as an appetizer or main course, garnished with your favourite finishing touches.
(Love a good savoury pumpkin recipe? You’ll also enjoy my slow cooker pumpkin soup and vegan pumpkin chili !)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin – Peel the pumpkin, remove the seeds, and cube it before weighing it.
- Vegetable broth – I like to use homemade vegetable broth .
- Salt
- Green onions – For mild onion flavour that doesn’t distract from the pumpkin.
- Red pepper flakes – These allow you to customise the heat level to your liking. Or make it the Jamaican way with a Scotch bonnet pepper!
- Tomato
- Garlic
- Mrs. Dash herbs and lemon seasoning – Or another seasoning you enjoy.
- Coconut milk – Use full-fat coconut milk, not lite.
What Kind of Pumpkin Is Good for Soup?
Use a sugar pumpkin (also known as pie pumpkin) to make this vegan creamy pumpkin soup. These smaller pumpkins tend to have more flavour and a denser texture, which makes them perfect for soups! You can also use butternut squash if sugar pumpkins aren’t yet in season.
How to Make Creamy Pumpkin Soup
You’re just a few steps away from cozy, comforting vegan pumpkin soup!
Boil the broth . Add the water or broth to a large pot and bring it to a boil.
Simmer . Add the pumpkin and salt to the pot, then reduce the heat to medium. Stir in the remaining ingredients except the seasoning and coconut milk, then cover and cook until the pumpkin is tender, about 20 minutes.
Blend . Remove the pot from the heat and use an immersion blender to puree the soup.
Finish . Return the pot to low heat and stir in the seasoning and coconut milk. Simmer uncovered for 5 minutes, then serve and garnish as desired.
Tips for Success
These simple tips will help ensure that your creamy pumpkin soup turns out perfect!
- Use a good quality vegetable stock . This will be the base of your soup, so don’t skimp on the flavour!
- Adjust as needed . Add seasoning to taste, use more red pepper flakes for a kick, pour in extra coconut milk—there’s a lot of room to make this recipe your own.
- Add more veggies . My mom sometimes adds carrots to the soup to sneak in some extra vegetables. Sweet potatoes or parsnips would work well, too.
Serving Suggestions
This vegan creamy pumpkin soup is delicious on its own, but it’s also great for topping! Here are some of my favourite ways to serve it:
- Add a swirl of cashew cream or vegan yogurt .
- Float some homemade croutons or crushed pita chips on top—or just pair your soup with garlic bread or naan .
- Finish with fresh herbs, green onions, or pomegranate arils.
- Add crispy roasted chickpeas , cashews, or pepitas for a crunchy contrast.
How to Store Leftovers
Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
Can I Freeze This Recipe?
This soup freezes quite well, so if you have leftovers it’s a great way to store them. Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Instant Pot Potato Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Ingredients
- 2.5 lbs pumpkin , after seeds are removed, peeled and chopped into cubes
- 10 cups vegetable broth , or water
- salt to taste
- 2 sprigs escallion/green onions
- 1/4 teaspoon red pepper flakes
- 1 small plummy tomato , chopped
- 4 cloves garlic , minced
- 1 teaspoon Mrs. Dash herbs and lemon seasoning , or any herbs seasoning
- 1/4 cup coconut milk
Instructions
- Pour water in a very large pot (so you don’t get splashed when blending) and bring to a boil.
- Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
- Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
- Remove from heat and serve alone or with toasted croutons if desired.
Notes
- Mom’s notes : you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
- To store : Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
- To freeze : Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
This creamy pumpkin soup is the perfect way to welcome fall. It’s smooth, rich, and flavourful—and also perfect for dressing up with your favourite toppings!
While all the recipes I share have some kind of backstory, this pumpkin soup recipe is extra special because it’s my mother’s recipe. I’ve been enjoying it for years, and at no time did I realise it was a vegan soup. This, my friends, is another perfect example of accidental vegan that you’ll be delighted with.
My mother has never made this soup with a recipe. Her cooking knowledge comes just from cooking with her family when she was a child, which I’ve found is always the purest and most natural way of cooking. I asked her to create a recipe for her recipe-less soup and she graciously made it over and over until she got measurements that I could share with you. Here’s to mom!
She made the original with a whole Scotch bonnet pepper, so if you’re up to it and can find it in your market, go ahead! Just please be aware that it is hot, and while we have all gotten used to that heat here in Jamaica, it can be surprising for a newcomer!
Why You’ll Love This Creamy Pumpkin Soup Recipe
Here are all the reasons this vegan pumpkin soup is sure to become a fast favourite:
- Rich and creamy . Some pureed vegetable soups can be bland and one-note, but not this one! The coconut milk adds an extra layer of flavour and creaminess.
- Naturally vegan . This isn’t a recipe that was veganised! My mom always made it this way, with rich coconut milk instead of heavy cream.
- Versatile . Serve vegan pumpkin soup as an appetizer or main course, garnished with your favourite finishing touches.
(Love a good savoury pumpkin recipe? You’ll also enjoy my slow cooker pumpkin soup and vegan pumpkin chili !)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin – Peel the pumpkin, remove the seeds, and cube it before weighing it.
- Vegetable broth – I like to use homemade vegetable broth .
- Salt
- Green onions – For mild onion flavour that doesn’t distract from the pumpkin.
- Red pepper flakes – These allow you to customise the heat level to your liking. Or make it the Jamaican way with a Scotch bonnet pepper!
- Tomato
- Garlic
- Mrs. Dash herbs and lemon seasoning – Or another seasoning you enjoy.
- Coconut milk – Use full-fat coconut milk, not lite.
What Kind of Pumpkin Is Good for Soup?
Use a sugar pumpkin (also known as pie pumpkin) to make this vegan creamy pumpkin soup. These smaller pumpkins tend to have more flavour and a denser texture, which makes them perfect for soups! You can also use butternut squash if sugar pumpkins aren’t yet in season.
How to Make Creamy Pumpkin Soup
You’re just a few steps away from cozy, comforting vegan pumpkin soup!
Boil the broth . Add the water or broth to a large pot and bring it to a boil.
Simmer . Add the pumpkin and salt to the pot, then reduce the heat to medium. Stir in the remaining ingredients except the seasoning and coconut milk, then cover and cook until the pumpkin is tender, about 20 minutes.
Blend . Remove the pot from the heat and use an immersion blender to puree the soup.
Finish . Return the pot to low heat and stir in the seasoning and coconut milk. Simmer uncovered for 5 minutes, then serve and garnish as desired.
Tips for Success
These simple tips will help ensure that your creamy pumpkin soup turns out perfect!
- Use a good quality vegetable stock . This will be the base of your soup, so don’t skimp on the flavour!
- Adjust as needed . Add seasoning to taste, use more red pepper flakes for a kick, pour in extra coconut milk—there’s a lot of room to make this recipe your own.
- Add more veggies . My mom sometimes adds carrots to the soup to sneak in some extra vegetables. Sweet potatoes or parsnips would work well, too.
Serving Suggestions
This vegan creamy pumpkin soup is delicious on its own, but it’s also great for topping! Here are some of my favourite ways to serve it:
- Add a swirl of cashew cream or vegan yogurt .
- Float some homemade croutons or crushed pita chips on top—or just pair your soup with garlic bread or naan .
- Finish with fresh herbs, green onions, or pomegranate arils.
- Add crispy roasted chickpeas , cashews, or pepitas for a crunchy contrast.
How to Store Leftovers
Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
Can I Freeze This Recipe?
This soup freezes quite well, so if you have leftovers it’s a great way to store them. Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Instant Pot Potato Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Ingredients
- 2.5 lbs pumpkin , after seeds are removed, peeled and chopped into cubes
- 10 cups vegetable broth , or water
- salt to taste
- 2 sprigs escallion/green onions
- 1/4 teaspoon red pepper flakes
- 1 small plummy tomato , chopped
- 4 cloves garlic , minced
- 1 teaspoon Mrs. Dash herbs and lemon seasoning , or any herbs seasoning
- 1/4 cup coconut milk
Instructions
- Pour water in a very large pot (so you don’t get splashed when blending) and bring to a boil.
- Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
- Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
- Remove from heat and serve alone or with toasted croutons if desired.
Notes
- Mom’s notes : you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
- To store : Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
- To freeze : Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
Creamy Pumpkin Soup
Ingredients
- 2.5 lbs pumpkin after seeds are removed, peeled and chopped into cubes
- 10 cups vegetable broth or water
- salt to taste
- 2 sprigs escallion/green onions
- 1/4 teaspoon red pepper flakes
- 1 small plummy tomato chopped
- 4 cloves garlic minced
- 1 teaspoon Mrs. Dash herbs and lemon seasoning or any herbs seasoning
- 1/4 cup coconut milk
Instructions
- Pour water in a very large pot (so you don’t get splashed when blending) and bring to a boil.
- Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
- Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
- Remove from heat and serve alone or with toasted croutons if desired.
Notes
- Mom’s notes : you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
- To store : Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
- To freeze : Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.
Nutrition
Creamy Pumpkin Soup https://jessicainthekitchen.com/vegan-creamy-pumpkin-soup/ September 22, 2023
This cozy loaded potato soup recipe has all the flavour of a loaded baked potato in the form of an easy, creamy soup! A smooth potato base is topped with vegan cheese, bacon, and scallions for the ultimate comfort food meal.
If you ask a random person to name their favourite comfort foods, I think both soup and potatoes would rank at the top of many lists. One is warm and cozy, the other is unfussy and carb-y. (Let’s be honest, carbs are definitely the most comforting food group.) This loaded potato soup combines both!
While the traditional version of this soup is typically pretty rich and heavy, I switched things up to make a comfort food classic that’s much lighter and completely plant-based. It still hits the spot and it tastes quite indulgent, though!
Why You’ll Love This Loaded Potato Soup Recipe
Here’s what makes this loaded potato soup one of my favourites:
- Vegan . Traditional loaded potato soup is loaded with dairy and bacon, but my version is made without any of those ingredients so everyone can enjoy it!
- Easy . This recipe requires just 15 minutes of prep time, which means most of the time needed to make it is hands-off. Sit back and relax while your soup simmers away! (For an even quicker version, try my Creamy Vegan Instant Pot Potato Soup !)
- Light . The use of almond milk instead of heavy cream makes this soup a lot lighter without sacrificing flavour.
- Flexible . This recipe is pretty flexible, too. Think about your favourite toppings for baked potatoes or loaded potato skins and use them to top your bowl of soup.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Potato Soup Base:
- Vegan butter – Either store-bought or homemade vegan butter .
- Red onion – Yellow or white onion also work here.
- Garlic
- Smoked paprika – Smoked paprika adds a lovely smokiness to the flavour of this loaded potato soup.
- Potatoes
- Veggie broth – I love to use my homemade vegetable broth , but store-bought is also fine.
- Almond milk – Or another unflavoured and unsweetened plant-based milk.
- Sea salt
- Ground black pepper
- Vegan Greek, almond or coconut yogurt – Vegan sour cream is also excellent in this soup.
- Vegan cheese – Optional, but highly recommended!
- Toppings – I use coconut bacon , vegan yogurt or cashew cream , scallions, and vegan cheese.
For the Roux:
- Gluten-free flour – Or regular all-purpose flour if you don’t have a gluten sensitivity.
- Vegan butter
What Potatoes Are Best for Soup?
Russet potatoes are best for soup because of their high starch content. The same starch that makes Russet potatoes fluffy when baked makes them into a thick, creamy potato soup.
How To Make Loaded Potato Soup
Let’s make some vegan potato soup! Here’s what you’ll need to do.
- Cook the aromatics . Melt 2 tablespoons of vegan butter in a large stock pot set over medium-high heat. Add the onion and garlic and sauté until softened, about 3 minutes.
- Simmer . Add the smoked paprika, potatoes, veggie broth, almond milk, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the potatoes are tender.
- Make the roux . Melt the remaining vegan butter in a small pan set over medium-high heat. Slowly add the flour, whisking constantly, and then reduce the heat to medium. Continue to whisk for about 5 minutes, until the mixture is smooth.
- Add the roux and yogurt . Transfer the roux to the pot with the soup and stir to combine. Stir in the vegan yogurt and cheese, if using. Simmer for 5 minutes.
- Blend . Use an immersion blender to blend the soup until it reaches your desired consistency.
- Finish . Ladle the soup into bowls, then add toppings.
Tips for Success
Follow these additional pointers for perfect loaded potato soup:
- Use an immersion blender if you have one . This makes pureeing the soup much easier! If you don’t have an immersion blender, you can use a blender or food processor and puree the soup in batches. Note that you’ll need to let the soup cool a bit first and vent the lid slightly, then place a dish towel over the top. Venting keeps steam from building up in the blender and the towel keeps the soup from leaking onto your countertop (or splattering onto you!) through the partially open lid.
- Adjust as needed . If the soup is too thick for your liking, add more vegan milk until it reaches your desired consistency.
- Whisk the roux constantly . When making the roux, make sure to add the flour a tablespoon at a time and whisk continuously while simmering or the soup will have little lumps of flour in it.
Variations
You can vary the texture of this loaded potato soup in a few different ways:
- Make it (almost) completely smooth using an immersion blender, which is my preferred method. While an immersion blender won’t get your soup quite as smooth as a regular blender, it does come close and it’s a lot easier because you don’t have to wait for the soup to cool or work in batches.
- Blend only a portion of the soup for a chunkier texture , or even just mash the potatoes with a potato masher or wooden spoon.
- Use less liquid. You can start with a cup less almond milk for a thicker soup . If it ends up being thicker than you’d like, simply add more milk!
Serving Suggestions
This loaded potato soup pairs beautifully with a simple green salad or Garlic and Rosemary Focaccia Bread for dipping. It’s also fantastic with a grilled cheese on the side—I love using my Vegan Japanese Milk Bread to make grilled cheese with a melty vegan cheddar.
How to Store Leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat the loaded potato soup on the stovetop over medium heat or warm it up in the microwave. I recommend storing the toppings separately, then adding them to the soup before serving.
Can This Recipe Be Frozen?
Potato soup can be frozen, but it may have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
More Vegan Soup Recipes
- Vegetable Minestrone Soup
- Mulligatawny Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Roasted Cauliflower Soup
- Easy Roasted Carrot Ginger Soup
Ingredients
Potato Soup Base
- 2 tablespoons melted vegan butter
- ½ red onion, finely diced , 3.5g
- 4 cloves garlic
- 2 teaspoons smoked paprika
- 3 ½ – 4 cups peeled and chopped potatoes , roughly 611g
- 2 cups veggie broth
- 2-3 cups vegan milk , any one works, I usually use soy or coconut
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegan greek , almond or coconut yogurt
- ½ cup vegan cheese , optional, but good
- top with coconut bacon recipe here , vegan yogurt (or cashew cream), scallions and vegan cheese
Roux
- 5 tablespoons all purpose gluten free flour mix
- 3 tablespoons vegan butter
Instructions
- In a large stock pot over medium high heat, add in the 2 tablespoons of vegan butter. Add in the onion and garlic and sauté for about 3 minutes, together. Add in the smoked paprika, then the potatoes, veggie broth, Silk Almondmilk, sea salt and ground black pepper. Bring to a boil, then reduce to a simmer for about 20 minutes, until the potatoes are cooked through.
Roux
- In a separate small pan over medium high heat, add the vegan butter. Allow to melt and then, tablespoon by tablespoon, add the flour to whisk in. Reduce heat to medium heat. Whisk it thoroughly for about 5 minutes while the soup is simmering, until all lumps or flour bubbles are completely removed and it is a thick and completely smooth mixture. Remove from the heat.
Mixing it all together
- Add the roux into the soup and stir immediately to combine. Also add in the vegan greek, almond or coconut yogurt to combine and stir in. If you’re adding the extra vegan cheese, you can stir it in now.
- Allow the soup to simmer for another 5 minutes to combine everything and then remove from heat.
- Using an immersion blender, blend the soup together until nice and creamy and smooth.
- Top with coconut bacon recipe here , vegan yogurt (or cashew cream), scallions and some extra vegan cheese. Enjoy!
Notes
- To store : If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat it on the stovetop over medium heat or warm it up in the microwave.
- To freeze : Potato soup can be frozen, but it can have a grainy texture after freezing, thawing, and reheating. If that doesn’t bother you, feel free to freeze it in an airtight container or freezer-safe bag for up to 3 months. To serve, just place it in the refrigerator overnight to thaw and then reheat according to the instructions above.
