Bird's eye view of two white bowls filled with vegan pumpkin soup and topped with savory granola

Creamy Vegan Pumpkin Soup with Spiced Savory Granola

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 8-10 1x
  • Category: soup
  • Cuisine: Vegan thanksgiving


Creamy Vegan Pumpkin Soup with Spiced Savory Granola. Warm, comforting with a crunchy savory granola topping, a real crowd-pleaser for Thanksgiving and all winter long.


  • 2 cups sliced leeks
  • 315 ounce cans of organic pumpkin puree (make sure it’s not pumpkin pie filling!)
  • 3 medium gala or golden delicious apples, cored and quartered
  • 2 medium sweet potatoes peeled and cut in large cubes
  • 4 cups of water or enough to just cover the vegetables and apples
  • 2 tsp powdered vegetarian “chicken” flavor bouillon
  • 1 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper ( or less if you don’t like it spicy)
  • 1/8 tsp ginger powder
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp agave or maple syrup
  • Savory granola for garnish


  1. In a large soup pot combine leeks, pumpkin, apples and sweet potatoes. Add enough water just to cover
  2. Bring to a boil. Add bouillon, salt and spices
  3. Cover and simmer for about 30 minutes or until the sweet potatoes are tender
  4. Let the soup cool for at least 20 minutes . Puree in a blender, return to soup pot and add agave nectar or maple syrup. Simmer for an additional 10 minutes
  5. Garnish with savory granola right before serving