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Savory Pumpkin Soup served on a big tray with fresh herbs around the bowl
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5 from 2 votes

Savory Pumpkin Soup

Savory Pumpkin Soup celebrates the lovely, seasonal flavor of pumpkin without chaining you to the stove when you’d much rather be jumping in leaf piles. Completely dairy-free, Whole30 compliant, Paleo, and vegan!
Prep Time7 mins
Cook Time23 mins
Total Time30 mins
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: fall soup recipe, paleo pumpkin recipes, vegan soup
Servings: 5
Calories: 329kcal


  • 3 tablespoons coconut oil
  • 10-12 fresh sage leaves roughly chopped
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 large celery stalks chopped
  • 3 cups pumpkin puree
  • 6 cups broth
  • 1 can full-fat coconut milk
  • salt to taste
  • pepper to taste


  • In a large sauce pan, warm the oil over medium heat. Once the oil is hot, add the sage and onions to the pot and saute until the onions are translucent.
  • Add garlic to the pot and continue to cook for a couple more minutes. Next add the celery and cook for 5 more minutes.
  • Add the pureed pumpkin to the pan, and stir to evenly distribute it among the other vegetables. Pour the vegetable broth into the pot. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
  • Once done cooking, use an immersion blender to puree soup (if you don’t have an immersion blender, you can also puree in batches in the blender). Add coconut milk and blended again briefly just to combine ingredients and the soup’s color is consistent.
  • Garnish with pepitas, sour cream, or a drizzle of olive oil and serve warm.


If you don’t have an immersion blender, you can also puree in batches in the blender.


Calories: 329kcal | Carbohydrates: 20g | Protein: 9g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 105mg | Potassium: 756mg | Fiber: 5g | Sugar: 6g | Vitamin A: 22885IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 5mg