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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.

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

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.

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.