Savory Pumpkin Soup

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October 12, 2016 by Virginia

One of the best things about fall is the chilly weather… But here in sunny southern California, we haven’t really gotten much of it. In fact, we probably won’t get super chilly until around or after Halloween. So I decided to perfect a soup recipe just for that time of year, and I must say… it’s actually super easy, quick, and surprisingly satisfying! Try it out for yourself and let me know how you like it!

This recipe makes one (heaping) serving. I got satisfied with half! (…and some crackers)

Double or triple this recipe for a nice big batch to share with friends and family this fall -they’ll love every spoonful!

Savory Pumpkin Soup




  • 1 Can Pumpkin Purée
  • 2 Cups Veggie Broth
  • 1/2 Onion, Chopped
  • 3 Cloves of Garlic, Minced
  • 1 tsp dried sage
  • 1 tsp Olive Oil
  • 1 tsp black ground pepper
  • Pinch of salt

Topping (Optional):

  • Dairy-free Parmesan
  • fresh or dried Scallions


  1. Over medium heat, add olive oil in a medium sized pot.
  2. Toss in chopped onions,* minced garlic,* dried herbs and salt and sauté for about 2 minutes.
  3. Pour in your two cups of Vegetable Broth* and stir in your pumpkin purée.
  4. Mix in your black pepper or any other flavorings you like*
  5. Cover and let simmer for 5 minutes.
  6. (Optional) blend ingredients to get rid of the onion chunks, for a smooth texture.
  7. Serve hot and top with dairy free Parmesan and fresh or dried scallions (I used dried).





  • Garlic and Onions: Want smooth texture without the blending? sub garlic and onion powder -not only will you not need to blend for the smoothness, but you can skip the crying over the cutting board!
  • Vegetable Broth: Short on broth? Water will do just fine. But if you happen to have a cube of bouillon -toss that baby into the water and let it dissolve before adding to your soup!
  • Parmesan: being vegan, I used Dairy-Free brand: 20161011_174559Follow your Heart, which was actually easy to find and fairly priced
  • Flavors: Toss in chilli powder for a spicier palate, or sub the onion and garlic for 1-2 tsp each of cinnamon and pumpkin pie spice for a more festive taste.
  • Blending: Using onion and garlic powder may cut out your blending. But it’s totally optional! I actually like the chunky texture but If you’re using a blender the easiest way to blend is with a hand blender -blend it right in the pot. You may use a traditional blender or food processor but make sure you blend it in glass or something lined with heat resistant material -remember: this soup is best served hot, and right out of the pot, it’s piping! Please don’t destroy your small appliances!


I hope you enjoy this yummy savory soup! I’ll be making a batch to enjoy throughout the week, and I hope you make a nice big batch to enjoy with your loved ones 🙂


Much Love,

~Virginia James




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