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Easy Pumpkin Soup with Spicy Croutons

Soup season has officially started! It’s getting colder, and there is no better way to warm you up than a rich and creamy vegan pumpkin soup!

You may ask, what makes this recipe special? The crunchy and spicy croutons take the soup to another level! After trying, you will never have soup without these croutons again!

Easy Pumpkin Soup with Spicy Croutons

🥣 How to Make Pumpkin Soup

The soup is easy and requires just 5 ingredients + a few spices.

First, it starts with the pumpkin. You want to use one medium-sugar pumpkin for this recipe. Instead of boiling it, we will roast it until tender and caramelized for a deeper flavor.

Easy Pumpkin Soup with Spicy Croutons

Next, sauté onion and garlic in a saucepan until golden brown. I highly recommend caramelizing the onions for a natural sweetness. Season with salt, ground black pepper, and a good pinch of cinnamon and nutmeg.

Tip: If you want to add a subtle citrusy and spicy flavor to the pumpkin soup, sauté about 1 teaspoon of grated ginger with the onions and garlic!

Once the pumpkin is perfectly tender, scoop out the flesh and add to the saucepan. Cover with water and let simmer for about 10 minutes.

Easy Pumpkin Soup with Spicy Croutons

Finally, to add richness and make the soup super creamy, blend it with soaked cashews. It’s the secret to getting a silky-smooth texture!

🍞 How to Make Spicy Croutons

Now comes the icing on the cake: the crispy croutons!

Cut a couple of slices of bread into cubes and coat them with melted butter, maple syrup, garlic, and chili flakes.

To add smokiness, I went with a mix of Korean chili powder and red pepper flakes, however, you can use what you have on hand.

Easy Pumpkin Soup with Spicy Croutons

Once coated, bake for 20 minutes or until crispy and golden brown.

Easy Pumpkin Soup with Spicy Croutons

Divide the hot soup between serving bowls, top with crunchy croutons, a sprinkle of chopped cilantro, and serve!


Can I use butternut squash instead of pumpkin?

I tried this recipe with butternut squash, but the flavor was not as deep, so I prefer pumpkin.

Which kind of bread is best for croutons?

Use a rustic bread, preferably with a dense crumb. 1-day old bread works great for this recipe. Sandwich bread is not recommended for this recipe.

Can I substitute cashews?

Yes, you can substitute the cashews for about 1/2 cup of your favorite plant-based cream (soy or coconut cream, for example).

Easy Pumpkin Soup with Spicy Croutons

If you are in need of a delicious and easy pumpkin soup recipe, you are going to love this silky-smooth soup! It’s thick, creamy, and the garlicky and spicy croutons make it 10 times better!

Looking for more soup recipes? Check out this Vegan Kimchi Noodle Soup, Cozy & Cheesy Vegan Meatball Soup, or this Curried Spinach Soup with Cashew Tempeh!

Let me know in the comments if you try this recipe!

Easy Pumpkin Soup with Spicy Croutons
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Easy Pumpkin Soup with Spicy Croutons

Easy Pumpkin Soup with Spicy Croutons

5 from 2 votes
Author: Thomas Pagot
Silky smooth roasted pumpkin soup topped with crunchy and spicy croutons! A warming and delicious plant-based Fall dinner!
Prep Time : 20 minutes
Cook Time : 50 minutes
Total Time : 1 hour 10 minutes
Servings 3 servings
Calories 300 kcal


Pumpkin Soup

  • 1 sugar pumpkin
  • 1 tbsp oil
  • 1 large onion diced
  • 2 cloves of garlic minced
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • a pinch of cinnamon and nutmeg
  • 1 tbsp maple syrup
  • 3 cup of water
  • 1/3 cup raw cashews soaked overnight and drained

Spicy Croutons


Pumpkin Soup

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Cut the pumpkin in half, lengthwise. Use an ice cream scoop to scrape out the seeds and strings. Brush the inside of the pumpkin halves with a teaspoon of oil, and place the pumpkin halves cut-side down on the prepared baking sheet.
  • Bake for about 40 minutes, or until the flesh is tender. Remove from the oven and set aside.
  • Heat the oil in a deep saucepan over medium heat. Once hot, add the onion and garlic, and sauté for 3-5 minutes, or until golden brown. Add the salt, ground black pepper, cinnamon, nutmeg, maple syrup, and water.
  • Scoop out the flesh of the roasted pumpkin and add it to the pot as well. Let simmer for about 10 minutes.
  • Next, transfer to a blender. Add the soaked cashews and blend on high-speed for 10-20 seconds, or until smooth. Taste and adjust saltiness if needed. Transfer to a saucepan to reheat once ready to serve.

Spicy Croutons

  • Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  • Cut the bread slices into 1/2-inch cubes and transfer to a bowl. Add the oil, melted butter, maple syrup, garlic, chili powder, red pepper flakes, and salt. Stir to coat and transfer to the prepared baking sheet.
  • Bake for 20 minutes, stirring once halfway through baking. Once golden brown, remove from heat and let cool a few minutes.
  • To serve, divide the pumpkin soup between serving bowls, top with the spicy croutons, chopped parsley or cilantro, and a pinch of chili powder!
  • This soup will keep for up to 4 days in the refrigerator. Croutons will keep for up to 4 days in an airtight container, at room temperature.


Serving: 1 serving (with croutons) | Calories: 300 kcal | Carbohydrates: 38.4 g | Protein: 6.4 g | Fat: 15.3 g | Fiber: 6.8 g | Sugar: 13.1 g
Course : Main Course, Soup
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
This creamy pumpkin soup recipe is fantastic. Mainly, I love the spicy, garlicky croutons a lot. Thanks for sharing!

Loved this recipe. Thank you!

5 stars
Delicious! I do sub about half the cashews for some coconut cream. And then I pass the finished soup through a strainer to ensure ultra creaminess.

Putting the spices on the croutons rather than directly in the soup is a great idea!