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    Home » Simple Vegan Recipes » Vegan Soups and Stews

    Easy Vegan Pumpkin Soup with Sweet Corn and Tarragon

    Published: Oct 15, 2018 · Modified: Mar 11, 2020 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Print
    Vegan Pumpkin Soup in the Instant Pot (or on the Stove!)

    A cozy bowl of Vegan Pumpkin Soup with sweet corn and tarragon is perfect on a chilly evening. Make this healthy dish on the Instant Pot or on the stove.

    overhead shot of vegan pumpkin soup in bowls on a gray table

    You know those days when you get home late but eating dinner out isn't really in the budget? This is the recipe for those nights.

    This pumpkin soup requires minimal prep work. Measure a few ingredients. Chop an onion. Maybe cut up a cauliflower (unless you opt to use frozen).

    After the super-quick prep is done, you truly just toss everything into a pot -- a soup pot or your Instant Pot -- and your work here is basically done.

    Vegan Pumpkin Soup

    This recipe has directions for both the Instant Pot and the stovetop. And, of course, you can make this in any stovetop or electric pressure cooker . The Instant Pot is just the one I happen to have.

    Related: Vegan Instant Pot Soup Recipes

    ladling soup out of the Instant Pot

    What makes this pumpkin soup extra cozy is the tarragon. Tarragon has a mild, sweet flavor with a bitter edge and just the slightest licorice taste. But don't worry -- the licorice flavor is not overpowering in this soup. It's a cozy bowl of comfort food!

    Fun fact: tarragon is from a plant that's related to sunflowers!

    The thing I super love about this recipe is that there is virtually zero prep work to do. If you choose canned beans and frozen corn and cauliflower, you just chop the onion, throw everything into the pot, turn it on, and walk away until it's time to stir in the spinach.

    Vegan Pumpkin Soup in the Instant Pot (or on the Stove!)

    Even if you do choose to use fresh veggies, there's minimal prep. Just cutting up some onion and cauliflower and getting those corn kernels off of the cob.

    That makes this Vegan Pumpkin Soup a perfect weeknight supper for those days when you're just too tired to cook. Serve it up with baguette for dipping, and you're good to go.

    📖 Recipe

    Vegan Pumpkin Soup in the Instant Pot (or on the Stove!)

    Vegan Pumpkin Soup (with Instant Pot and Stove Top Directions)

    A cozy bowl of Vegan Pumpkin Soup with sweet corn and tarragon is perfect on a chilly evening. Make this healthy dish on the Instant Pot or on the stove.
    Prevent your screen from going dark
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Side Dish, Soup
    Cuisine: Instant Pot, Vegan
    Keyword: instant pot soup, pumpkin soup, vegan pumpkin soup
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Author: Becky Striepe

    Ingredients

    • 2 ½ cups water
    • 2 cubes Not Chick’n Broth
    • 1 teaspoon garlic powder
    • 1 15 ounce can pumpkin puree - NOT pumpkin pie filling
    • 1 15 ounce can white beans - drained and rinsed (Or 1 ¾ cups cooked white beans)
    • 1 tablespoon dried tarragon
    • ½ cup chopped sweet onion
    • 1 ¼ cups corn kernels - fresh or frozen
    • 2 cups cauliflower florets - fresh or frozen
    • 3 packed cups baby spinach - fresh or frozen

    Instructions

    Instant Pot Directions

    • Combine all of the ingredients, except the spinach, in your instant pot. Cook at high pressure for 5 minutes with a 10 minute natural release. 
    • Open the lid of your pot, and stir in the spinach. If the heat from the soup doesn't wilt the spinach, you can use the saute function to heat it up more.

    Stove Top Directions

    • Combine all of the ingredients, except the spinach, in a soup pot or Dutch oven. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the veggies are all cooked through.
    • Add the spinach to the pot, and cook, stirring, until it wilts.

    Equipment

    • Instant Pot

    Notes

    This recipe serves 4 as a main dish or 6 as a side dish. The nutrition info is calculated for 6 servings.

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Soup (with Instant Pot and Stove Top Directions)
    Amount per Serving
    Calories
    157
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.3
    g
    2
    %
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    0.2
    g
    Sodium
     
    148
    mg
    6
    %
    Potassium
     
    641
    mg
    18
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    8
    g
    32
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    11142
    IU
    223
    %
    Vitamin C
     
    22
    mg
    27
    %
    Calcium
     
    72
    mg
    7
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. riley

      December 30, 2021 at 9:36 am

      what’s a serving size of this soup ??

      Reply
      • Becky Striepe

        December 30, 2021 at 2:01 pm

        A batch makes 6 servings.

        Reply
    2. Kathy Hester

      October 22, 2018 at 9:03 pm

      5 stars
      Pumpkin soup is our go to this season. I can't wait to make some for my halloween party.

      Reply
      • Becky Striepe

        October 23, 2018 at 12:38 pm

        It's such perfect fall food!

        Reply
    3. Cadry

      October 19, 2018 at 8:53 pm

      5 stars
      I love that you stir in the spinach at the end. Overcooked, wilty spinach is so sad. But just giving it a quick stir is the perfect answer! I never cook with tarragon for whatever reason. I'm not sure I even have it in my spice cupboard! I sense a trip to the grocery store in my future.

      Reply
      • Becky Striepe

        October 22, 2018 at 8:44 am

        Thank you, Cadry! It's a really fun spice to play with!

        Reply
    4. Dianne

      October 15, 2018 at 11:56 am

      5 stars
      I love pumpkin soup! This recipe looks divine!

      Reply
      • Becky Striepe

        October 17, 2018 at 7:48 am

        Thank you, Dianne!

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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