Easy Vegan Pumpkin Soup

This incredibly tasty and easy to make vegan pumpkin soup is pure comfort food.

This vegan pumpkin soup is so easy to make and takes just under 30 minutes to make. It also serves around 4/5 people depending on how greedy you are.

Soup is awesome because you can make huge amounts of it, anything you don’t eat you can freeze and save for another day when you can’t be arsed to cook. This is a fundamental rule of being a cheap vegan.

This vegan pumpkin soup is a crowd pleaser. It’s rich, creamy and has a slight spicy kick. I highly recommend eating with the pan fried pumpkin seeds as pictured above. You could also eat with your favourite slice of bread.

You only need a few pieces of equipment including:

  • Big pot
  • Small frying pan
  • Immersion blender (or regular blender)

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Here how to do it:

Easy Vegan Pumpkin Soup

Recipe by Andrew MilesCourse: LunchCuisine: N/ADifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

A simple creamy and slightly spicy pumpkin soup. Perfect comfort food.

Ingredients

  • 1 tbsp Coconut/Olive Oil

  • 1 Medium sized onion

  • 2 cloves of garlic (minced or chopped fine)

  • 1/2 inch of ginger (minced or chopped fine)

  • 1 tbsp of rosemary

  • 1/3 or 1/3 tsp of chilli powder (to your heat preference)

  • 1kg of pumpkin (buy pre-cut to save time on prep)

  • 200m of coconut milk (1/2 a can)

  • 500ml of good veggie stock/broth

  • 2 handfuls of pumpkin seeds (optional)

  • Salt and pepper to taste

Directions

  • Heat oil of your choice in a big pot and add chopped onion, garlic and ginger. Cook until onions are soft.
  • Add in rosemary and chilli powder, cook for another minute or so.
  • Add veggie stock and coconut milk (save a splash for the end) and bring to the boil.
  • Turn down the heat to medium, cover and simmer for 10 minutes or until pumpkin is soft.
  • Now use an immersion blender to blend it all up. Add salt and pepper to taste.
  • In a small frying pan, heat a tiny bit of oil and lightly fry pumpkin seeds until they start to pop and go slightly brown.
  • Add soup to a bowl, top with pumpkin seeds and a splash of the coconut milk (as pictured).

Notes

  • Prep time assumes pumpkin is already cut and cubed
  • You can use cayenne pepper instead of chilli powder
  • You can swap the coconut milk for coconut cream if you want to go super creamy!
  • If you don’t have an immersion blender you can use a regular blender. If using a nutribullet wait for the soup too cool down first and blitz for a few seconds

How did it go?

Feel free to comment with how the recipe went for you! If you’re on Twitter, Facebook or Instagram send me a pic!

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