Vegan Pumpkin Sage Soup with Coriander
A warming, plant-based pumpkin soup infused with earthy sage, toasted coriander, and subtle heat from chili powder. This creamy vegan soup combines roasted vegetables, aromatic spices, and silky pumpkin puree for deep, complex flavor without cream. The dried sage and coriander seeds provide toasted, herbaceous notes that simple ingredients into something special. Lemon juice brightens the richness while potatoes and carrots add natural body. Perfect for autumn dinners, meal prep, or impressing guests seeking comforting vegan fare. Make it ahead, freeze portions, and serve hot with crusty bread or fresh sage garnish. This version stands apart through its spice-forward approach—many pumpkin soups rely solely on warm spices, but the coriander and chili add unexpected depth and warmth.
Ingredients
- 2 tablespoon coconut oil
- 1 onion, chopped
- 4 clove garlic, minced or chopped
- 2 teaspoon whole coriander seeds
- 1 teaspoon chili powder
- 2 tablespoon dried sagefresh sage leaves1 tablespoon fresh per 1 teaspoon driedvegan
use more, add at end to preserve flavor
Full guide → - 1 stalk celery, chopped
- 2 carrot, chopped
- 2 Yukon Gold potato, chopped
- 2 vegetable bouillon cubevegetable broth1 cube = roughly 1 cup broth, adjust watervegangluten-free
simplifies seasoning, ensure low-sodium
- 4 cup water
- 6 cup canned pumpkin pureeroasted fresh pumpkin puree1:1vegangluten-free
requires roasting and pureeing fresh pumpkin
Full guide → - 1 lemon, juiced
- sea salt, to taste(optional)
- cracked black pepper, to taste(optional)
- fresh sage leaves, for garnish, to taste(optional)fresh sage leaves1 tablespoon fresh per 1 teaspoon driedvegan
use more, add at end to preserve flavor
Full guide →
Instructions
- 1
Heat coconut oil in a large stock pot over medium-high heat.
- 2
Add onion and garlic, saute until translucent, about 3 to 5 minutes.
- 3
Add coriander seeds, chili powder, and dried sage, saute until fragrant.
- 4
Add celery, carrot, and potato, saute for 5 minutes until potato begins to stick to the pot.
- 5
Add vegetable bouillon cubes and water, stir to combine.
- 6
Add pumpkin puree, lemon juice, salt, and pepper, stir to combine.
- 7
Bring to a boil, then immediately reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, until slightly thickened.
- 8
Working in three batches, carefully transfer soup to a blender. Remove the center plug from the lid and blend on high until completely smooth.
- 9
Transfer blended soup back to the stockpot and warm over medium heat.
- 10
Season with salt and pepper to taste.
- 11
Garnish with fresh or toasted sage leaves if desired.
Tips
Toast coriander seeds in a dry pan before adding to the pot to deepen their earthy flavor and unlock aromatic oils that make the soup taste more complex and restaurant-quality.
Blend soup in batches and always remove the center plug from the blender lid to allow steam to escape safely, preventing hot soup from splattering.
For extra depth, add a pinch of nutmeg or smoked paprika after blending, and finish with a drizzle of coconut milk or olive oil for richness.
Good to Know
Refrigerate in airtight containers up to 4 days. Freeze in portions up to 3 months; thaw overnight in refrigerator before reheating gently over medium heat.
Make up to 2 days ahead and refrigerate. Blend and simmer steps can be completed the day before; reheat gently before serving.
Serve hot, topped with fresh or toasted sage leaves. Pairs well with crusty bread, a grilled cheese sandwich, or a simple green salad.
Common Mistakes
Skip removing the blender lid center plug to avoid hot soup splattering and burning yourself.
Blend all soup at once to avoid overflow; work in three separate batches to prevent accidents.
Add salt and pepper after blending to avoid under-seasoning; the blending process distributes flavors differently.
Substitutions
Dairy-Free Swaps
Vegan Options
simplifies seasoning, ensure low-sodium
Full guide →use more, add at end to preserve flavor
requires roasting and pureeing fresh pumpkin
FAQ
Can I make this soup without a blender?
Yes. Use an immersion blender directly in the pot, or mash vegetables with a potato masher for a chunkier texture. The soup will be less creamy but still flavorful and satisfying.
What if I don't have vegetable bouillon cubes?
Replace with vegetable broth; use about 4 cups total broth instead of 4 cups water plus cubes. Adjust salt to taste. Low-sodium broth prevents over-salting the finished soup.
Can I freeze this soup?
Yes. Cool completely, then freeze in airtight containers or freezer bags up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally.