Some recipes just feel like the holidays — this one smells like it too. Imagine your kitchen filled with the aroma of roasted pumpkin, garlic, and sizzling sage leaves. It’s that warm, comforting scent that instantly makes you think of cozy sweaters, candlelight dinners, and a holiday table full of loved ones.
This soup is everything we love about the season — creamy, golden, and gently spiced with nutmeg and thyme. The swirl of coconut milk makes it rich without dairy, while the crispy sage topping adds an elegant festive touch.
It’s simple, beautiful, and timeless — perfect for Thanksgiving starters, Christmas dinners, or any chilly winter evening.
💛 Why You’ll Love This Recipe
- Smooth, rich, and perfectly spiced 🎃
- 100% vegan and dairy-free
- Gorgeous presentation for holiday tables
- Simple ingredients, ready in under 40 minutes
- Cozy enough for winter, festive enough for fall ✨
Pumpkin soup has been a fall staple forever — but this version carries through December beautifully. By blending roasted pumpkin with creamy coconut milk and topping it with sage and olive oil, you get a luxurious texture that fits both Thanksgiving and Christmas menus.
It’s that rare dish that feels indulgent yet wholesome — just the way Dream Life Cooking does cozy.
🎃 Creamy Pumpkin Soup with Coconut & Sage (Vegan Holiday Classic)
Description
This Creamy Pumpkin Soup with Coconut & Sage is cozy in a bowl — smooth, spiced, and bursting with holiday warmth. Made with roasted pumpkin, coconut milk, and crispy sage, it’s the perfect vegan soup to bridge fall into winter.
Ingredients
For the Soup:
For the Sage Topping:
Instructions
Roast the Pumpkin (if fresh)
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Preheat oven to 400°F (200°C). Slice pumpkin, remove seeds, drizzle with olive oil, and roast 25–30 minutes until tender. Scoop out the flesh and set aside
Sauté Aromatics
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In a pot, heat olive oil over medium heat. Add onion and garlic; cook until translucent and fragrant.
Blend the Soup
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Add roasted pumpkin, vegetable broth, coconut milk, and spices. Blend until creamy using a blender or immersion blender. Adjust salt to taste.
Crisp the Sage
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In a small skillet, heat olive oil and fry sage leaves for 20–30 seconds until crispy. Drain on paper towel.
Serve & Garnish
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Pour soup into bowls, drizzle with coconut milk, top with crispy sage, and serve hot.
Note
💡 Tips
- Use canned pumpkin for a faster version.
- Add roasted carrots for sweetness.
- Top with toasted pumpkin seeds or a drizzle of chili oil for flair.
- Perfect for meal prep — reheats beautifully!
Make It Festive:
Add a sprinkle of cinnamon and crushed walnuts before serving.
Serving Idea:
Pair with vegan sourdough grilled cheese or maple-glazed roasted veggies.
Flavor Upgrade:
Blend in a roasted apple for natural sweetness or a dash of curry for a warm twist.
