Delectably Creative Treats

Drunkin Pumpkin Soup

Drunkin Pumpkin Soup

on Sep 28, 2017 |


You will never believe that this creamy, dreamy, fall pumpkin soup is vegan! There are a few secrets hiding inside every bite, the first is Chardonnay.



Hooray for Chardonnay! Secondly, the creaminess of this pumpkin soup comes from light, coconut milk. Hints of all-spice, ginger and coconut are in every smooth and thick bite. Crunchy, flavorful pops of corn, carrots, cannellini beans, and pumpkin make this fall meal full of texture.





I used 4-5″ mini pumpkins as bowls, for that perfect fall look. While hollowing the pumpkins out, save the seeds and roast them in the oven for the perfect garnish!



Drunken Pumpkin Soup


  • 1 whole sweet onion, small chopped
  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups Chardonnay wine
  • 1 cup vegetable broth (low sodium)
  • 1 cup light coconut milk (almond milk will also work)
  • 2 cups organic pumpkin puree (not pie mix)
  • 1 can cannellini beans, drained and rinsed
  • 1 cup corn kernels (frozen or fresh)
  • 1 cup shredded carrots
  • 1 tsp all spice
  • 1/2 tsp ground ginger
  • Salt and pepper to taste
  • Optional 4-5″ mini pumpkins to use as a serving bowl




  • Place extra virgin olive oil in a large soup pot on medium heat.
  • Chop and place onion and garlic cloves in olive oil. Cook until onions are clear and begin to slightly caramelize.
  • Add in Chardonnay, vegetable broth, and coconut milk. Bring to a boil and reduce heat to medium low and simmer 10 minutes.
  • Mix in all-spice and ginger. Whisk in shredded carrots, corn, drained cannellini beans, and pumpkin puree.
  • Allow to simmer for an additional 10 minutes to thicken.
  • Salt and pepper to taste.
  • Hollow out pumpkins to form bowls.
  • Place pumpkin seeds on a pan and bake 375 degrees for 10-15 minutes, flipping once.
  • Pour soup into pumpkin bowls and garnish with additional corn, shredded carrots, scallions, and toasted pumpkin seeds.