Jessie's Recipe of the Week: Plant-based Creamy Pumpkin Soup

vegan cinnamon rolls made with Upright instant oatmilk

Jessie is back again with another fall inspired recipe! We’re not sure about you, but we can’t seem to get tired of pumpkin this season. So, this week, Jessie will be walking you through how to make a creamy pumpkin soup that’s not only plant-based and made with Upright’s instant oatmilk, but also your soon-to-be go-to for breezy fall nights when you want to feel warm and cozy.

Keep reading to make your own cozy pumpkin soup!

Serving size:

3-4 servings

What you'll need:


  • Pot
  • Immersion blender or blender


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 can pumpkin puree
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon turmeric
  • 2 cups low-sodium vegetable broth
  • ¼ sachet Upright instant oatmilk, original
  • ¼ cup water (for oatmilk)
  • 1 ½ tablespoons maple syrup
  • ½ lemon, juiced
  • Salt and pepper to taste


    1. Mince garlic and shallot. Add to soup pot along with oil. Sauté until fragrant and make sure it doesn’t burn!

    2. Add pumpkin puree, fresh garlic, turmeric, and vegetable broth into pot. Stir to combine

    3. Reduce to low heat and use immersion blender to blend soup. Alternatively, transfer soup mixture to blender and blend until creamy

    4. Mix water and Upright instant oatmilk to create oatmilk

    5. Once soup is blended, add in oatmilk, maple syrup, lemon juice, and salt and pepper into pot

    6. Transfer soup into bowl to serve. Add toppings like toasted pumpkin seeds, kale chips, or fresh sage as desired

      We hope you this creamy pumpkin soup helped warm up your breezy fall nights! Stay tuned for next week's recipe from Jessie!

      Recipe adapted from