Vegan Pumpkin Soup – Dairy Free

Vegan Pumpkin Soup Recipe that’s also a raw pumpkin soup?!

Let me have some!

Autumn is my favorite time of year. The heat of summer is behind us and the air begins to have that cool Fall scent. Everyone gears up for the holidays so maybe this is another reason why it is my favorite time of year; people are in action! I love action just as much as the Universe does!

If you get the ingredients just right and blend until smooth, people cannot tell the difference between a raw pumpkin soup and a cooked pumpkin soup. Their body and stomach will know the difference though.

It is amazing how a tiny bit of raw food fills people up quick. I have fed this recipe to 250 lbs people that could only eat one bowl before they were full but could easily devour 2 whole pizzas single handedly.  There’s just something about this pumpkin soup recipe that is not only filling but it is satisfying.  I do sometimes pair it with a raw kale and Brussel sprouts salad.

Vegan Pumpkin Soup Recipe:

  • ½ cup (grated and tightly packed) shredded pie pumpkin meat or butternut squash
  • ½ red bell pepper
  • ½ onion
  • 2 mashed cloves of garlic
  • 1 thin slice of raw ginger root the size and thickness of a quarter.
  • 1-2 black fermented clove of garlic
  • 6 sun dried tomatoes (soaked until soft)
  • 6 Medjool Dates (soaked until soft)
  • 1 Tablespoon Bragg’s Aminos (or use coconut aminos)
  • 1 Tablespoon minced rosemary
  • ½ teaspoon celery seed
  • ½ teaspoon grated lemon zest
  • 1 teaspoon Sea Salt or to taste
  • ¼ teaspoon cardamom

Here is a video I found on how to easily grate pumpkin for your vegan pumpkin soup.

Place everything in your food processor or blender. If your blender struggles, add 1 cup of plain unsweetened, unflavored coconut milk. You may have to blend everything for about 5 minutes until it is smooth.

Taste. If the soup tastes slightly sweet with no trace of bitterness, move on to the next step. If you can taste a bitter or gourdy pumpkin flavor, add more dates until the bitterness is gone.

Add in 2 cups of coconut milk (only use 1 cup if you previously used the first cup to get your mix to blend) and blend on high in a blender until very smooth.

The blending will make the soup a little warm, which is perfect. Pour into bowls and garnish with pumpkin seeds, sliced green onions and small pieces of black garlic.

There you have it!  The best pumpkin soup recipe that is dairy free AND chock full of nutrition!

Serve your vegan pumpkin soup slightly warm or chilled.

If you love this Vegan Pumpkin Soup recipe and have not tried my vegan pumpkin pie smoothie, you will want to check that out next.  If you are ready for a fall tune-up before the holidays, check out my Detox Drinks recipes!

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