There’s nothing quite like a bowl of creamy pumpkin soup to welcome the cozy season. This recipe elevates the classic with the subtle, sweet flavor of leeks and aromatic thyme, creating a soup that’s both elegant and deeply comforting. Best of all, it’s completely vegan and comes together in just 30 minutes, making it the perfect simple supper or impressive starter for any autumn gathering. Get ready to fall in love with this silky, savory, and satisfying soup!
Ingredients
• START TO FINISH: 30 minutes MAKES 4 servings
• 1 teaspoon / 5 ml canola oil
• 2/3 cup / 85 g sliced leeks, from about 2 medium leeks
• 3 1/2 cups / 840 ml vegetable broth
• 1 15-ounce can / 425 g pumpkin purée
• 2 teaspoons / 2 g snipped fresh thyme, or 1 teaspoon / 1 g dried thyme
• 1/4 teaspoon / 0.5 g ground black pepper
• 1 cup / 240 g vegan sour cream, divided
• Fresh thyme sprigs, for garnish
Instructions
1. In a large saucepan or Dutch oven, heat the canola oil over medium-high heat. Add the sliced leeks and cook, stirring frequently, for about 3 minutes or until they are soft and tender.
2. Stir in the vegetable broth, pumpkin purée, dried thyme (if using), and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
3. Remove the saucepan from the heat and let it cool slightly. If you used dried thyme, stir in the fresh snipped thyme now.
4. Carefully transfer half of the pumpkin mixture to a blender. Cover and blend until it’s almost completely smooth. Pour the blended soup into a separate bowl and repeat with the remaining half of the pumpkin mixture.
5. Return all the blended soup to the saucepan over low heat. Stir in half of the vegan sour cream (1/2 cup / 120 g) and heat through gently, being careful not to let it boil.
6. Ladle the soup into four bowls. Swirl a dollop of the remaining vegan sour cream into each serving. If desired, garnish with fresh thyme sprigs before serving.
Nutritional Information
• Note: This is an estimate per serving. Actual values may vary based on the specific brand of vegan sour cream used.
• Calories: 146
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 0 mg
• Sodium: 635 mg
• Carbohydrates: 17 g
• Fiber: 3 g
• Protein: 4 g
Pro Tips
• For safer blending, never fill your blender more than halfway with hot liquid. Remove the small cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape while you blend.
• For an even richer, creamier soup, substitute 1/2 cup (120 ml) of full-fat canned coconut milk for the vegan sour cream that gets stirred into the pot. Use the remaining coconut milk for a garnish.
• This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, but avoid boiling it after the vegan sour cream has been added.
