Dairy Free Pumpkin Soup

This dairy free pumpkin soup is perfect for crisp fall days and cold winter nights! It is not only delicious but also super easy to make.

My dairy free butternut squash soup is sweet with all your classic fall flavors. It's basically pumpkin pie in a bowl.

This dairy free pumpkin soup however is a delicious savory pumpkin soup that is perfect if you're looking for savory fall flavors.

If you like this dairy free pumpkins soup, you may also like my dairy free pumpkin pie and my dairy free pumpkin muffins.

What kind of pumpkin should I use?

You can use can use any variety, but sugar pumpkin, Japanese Pumpkin aka Kabocha, red kuri squash, or butternut squash are generally very good options.

I wouldn't recommend using Jack-o-lantern pumpkins because they don't have much flavor.

How to Peel, Seed, and Chop a Pumpkin 

First, use a vegetable peeler to peel away the skin from top to bottom.

Next, cut the pumpkin down the middle and scoop out the seeds.

Then, cut each half of the pumpkin into slices, and cut the slices into cubes.

HOW TO ROAST PUMPKIN SEEDS: 

Wash the seeds to remove any bits of pumpkin and pat the seeds dry with a tea towel or paper towels.

Drizzle the seeds with a little oil and a sprinkle of salt. Toss to coat.

Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer.

Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.

Can I use roasted Pumpkin instead?

This dairy free pumpkin soup uses raw pumpkin, but you can also roast your pumpkin in the oven first for maximum pumpkin flavor.

How to Roast a Pumpkin

Preheat oven to 425°F or 220°C.

Halve the pumpkin and scoop out the seeds. Then slice each pumpkin halve in half to make quarters.

Brush or rub 1 tablespoon oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet.

Roast for 35 minutes or longer, until it is easily pierced through with a fork.

Set it aside to cool for a few minutes before scooping out.

Can I used Canned pumpkin purée instead of raw pumpkin?

Canned pumpkin purée also works well, if you want an even simpler option. Simply replace the pumpkin with a 15 ounces can of pumpkin purée.

CHICKEN STOCK VS. CHICKEN BROTH 

Chicken broth is usually thinner and made from chicken meat, while chicken stock is made from simmering bones for a long time. 

Chicken stock is usually thicker and has a richer mouth feel from the gelatin releases from the long-simmered bones.

Adding onions, carrots, celery, bay leaves, and other herbs adds to the flavor of the stock.

Vegetable STOCK VS Vegetable BROTH 

The most notable difference between vegetable stock and vegetable broth is how much salt is in it.

Stock has little to no salt, while broth is well seasoned.

This makes stock very versatile, whereas broth is basically ideal for soups.

WHAT ABOUT STORE-BOUGHT STOCKS AND BROTHS? 

Commercial brands tend to use the terms “stock” and “broth” interchangeably, and store-bought stocks and broths are usually more broth than stock.

They tend to be lightly flavored, lack the body of a homemade stock, and they result in a less flavorful dish.

Do you taste the coconut milk?

Nope, the coconut milk does not add any flavor to the soup. It simply adds extra creaminess.

Make Ahead of Time

You absolutely can make this soup ahead of time. In fact, people often say that soup is better the next day because the flavors have had more time to develop.

How To Store Dairy Free Pumpkin Squash Soup

Let the soup cool completely. Then, place it in an air tight container.

Refrigerate for up to four days.

How To Freeze Dairy Free Pumpkin Soup

Let the soup cool completely. Then place in a freezer safe air tight container or a freezer safe resealable bag.

Freeze for up to three months. After three months the soup is still safe to eat but the quality begins to degrade.

To defrost, thaw the soup in the fridge overnight and reheat.