Quick Vegan Pumpkin Soup
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Quick Vegan Pumpkin Soup | Homemade Pumpkin Soup | Dairy free Pumpkin Soup | Vegan pumpkin soup from scratch | How to make pumpkin Soup in Pressure Cooker
Quick Vegan Pumpkin Soup | Homemade Pumpkin Soup is a comforting soup to keep you warm and cozy as you glide through the cold chilly wintry days. It is effortlessly made in a pressure cooker in just minutes.
This vegan pumpkin soup right from scratch is a perfect fit for a midday meal or weeknight dinner. No dairy, no butter, yet its flavors captivate you.
This recipe guides you through a step by step method of making Quick Vegan Pumpkin Soup | Homemade Pumpkin Soup | Dairy free Pumpkin Soup
Why should you make
- Vegan and dairy free
- Comforting soup for wintry days
- Uses easy pantry staples
- Easy and quick to make
- Healthy and nourishing
What is Vegan Pumpkin soup
Quick vegan pumpkin soup brings together the creaminess of pumpkin with fresh veggies—onion, carrot, and tomato enhanced with subtle flavors of cinnamon bay leaf and black pepper.
What makes this vegan pumpkin soup in a pressure cooker so convenient is how quickly the ingredients soften and blend into a velvety, smooth texture. The pressure cooker seals in flavors, giving you a beautifully creamy pumpkin soup without cream or butter.
Whether you’re cooking for your family, or craving a healthy pumpkin soup packed with subtle spices, this recipe is a reliable go-to.
Perhaps you maybe interested in some more pumpkin bread recipes on this blog. Have a look:
Ingredients for Dairy free Pumpkin Soup
For Measurements refer to the RECIPE CARD further below.
- Garlic – for a wintry flavor and warmth
- Pumpkin – I recommend using fresh pumpkins, and ideally when pumpkins are in season locally. You could use canned pumpkin puree.
- Onion – yellow, white or red onion or
- Carrot – enhances nutrition and color
- Tomato
- Stock –water, vegetable or chicken stock, as you prefer.
- Flavors – Lime juice, dried herbs & spices – salt, black pepper powder, dried herb mix, bay leaf, cinnamon stick
- Olive oil
How to make Pumpkin Soup
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
1. Firstly, heat a tablespoon of olive oil in a pressure cooker and tip in bay leaf and cinnamon. Then add garlic. Sauté till it turns pink.
2. Now add in the onions. Sauté for a minute. PRO TIP: You could use white, or red onions or bulbs of scallions or leeks.
3. Thereafter add carrot and pumpkin and sauté them. Add tomatoes and salt. Sauté for 2 minutes and then add water. PRO TIP: Fresh pumpkin gives the best flavor, but if you’re in a rush, then at this state saute unsweetened store-bought pumpkin purée with veggies.
4 Plunge in 3-4 peppercorns (not mandatory & not shown in the ingredients)
5. Secure lid and pressure cook the veggies for 3-4 whistles on medium flame. Thereafter put off flame.
6. Let the pressure release on its own. Open the lid and wait for veggies to cool down.
7. Discard bay leaf and cinnamon stick and blend all the vegetables along with the stock.
8. In the same pressure cooker, again heat half a tablespoon of oil. Add herbs mix.
9. Add the blended pumpkin purée. Add some more water to adjust consistency for a thick soup.
10. Check for salt. If need be, add more.
11. Let the soup simmer for 2 to 3 minutes.
12. Finally switch off the flame and pour soup in bowls. Sprinkle some black pepper powder, pumpkin seeds and coriander leaves. PRO TIP: Avoid adding excessive spices.
What to serve with
Serve hot in a soup bowl with croutons. You may serve along with breads such as Whole wheat Pumpkin Yeast Bread, Zaatar Cheese Manakish , Olive Cheese Zaatar Pull Apart Rolls or Grilled Cheese Pita Sandwich.
Recipe Card
Quick Vegan Pumpkin Soup
Equipment
- 1 Pressure Cooker
- 1 Blender
- 1 Soup ladle
Ingredients
Ingredients (1 cup = 250 ml)
- 1 cup pumpkin cut into pieces
- ¼ cup carrot cut into pieces
- ¼ cup onion chopped
- 5 cloves garlic finely chopped
- 1 tomato small, chopped
- 1.5 tbsp Olive oil
- 1.5 cup water or vegetable stock
- fresh coriander for garnish
- few drops fresh lime juice use as desired
Dried Herbs & Spices
- 1/4" cinnamon
- 1 bay leaf
- 1/4 tsp dried herb mix adjust as desired
- 1/8 tsp black pepper powder adjust as desired
- salt as per taste
Instructions
- Firstly, heat a tablespoon of olive oil in a pressure cooker and tip in bay leaf and cinnamon. Then add garlic. Sauté till it turns pink.
- Now add in the onions. Sauté for a minute.
- Thereafter add carrot and pumpkin and sauté them.
- Add tomatoes and salt. Sauté for 2 minutes and then add water. Plunge in 3-4 peppercorns (not mandatory & not shown in the ingredients)
- Secure lid and pressure cook the veggies for 3-4 whistles on medium flame. Thereafter put off flame.
- Let the pressure release on its own. Open the lid and wait for veggies to cool down.
- Discard bay leaf and cinnamon stick and blend all the vegetables along with the stock.
- In the same pressure cooker, again heat half a tablespoon of oil. Add herbs mix.
- Add the blended pumpkin purée. Add some more water to adjust consistency for a thick soup.
- Check for salt. If need be, add more.
- Let the soup simmer for 2 to 3 minutes.
- Finally switch off the flame and pour soup in bowls. Sprinkle some black pepper powder, pumpkin seeds and coriander leaves.
What to serve with
- Serve hot in a soup bowl with croutons. You may serve along with breads such as Whole wheat Pumpkin Yeast Bread, Zaatar Cheese Manakish , Olive Cheese Zaatar Pull Apart Rolls or Grilled Cheese Pita Sandwich.
Video
Notes
- Fresh pumpkin gives the best flavor, but if you’re in a hurry, unsweetened store-bought pumpkin purée works well too.
- This soup is naturally creamy but you could use vegan milk such as coconut milk, almond milk or cashew milk for richer creaminess.
- Avoid adding excess water. The richness of the soup—its thickness, creaminess, and subtle spice notes—plays a key role in its overall taste
Can I use market bought pumpkin puree
Fresh pumpkin puree is recommended for best flavors. But when in a rush you can use market bought unsweetened pumpkin puree.
Can this soup be made in an open pot
Yes you can cook in an open pot following the same cooking instructions, obviously, cooking time will vary.
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