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Vegan Pumpkin Soup

Vegan Pumpkin Soup

Pumpkin soup is a Fall favourite! It's so warm and comforting. Enjoy a bowl as the weather cools and take pleasure in its creamy and spiced flavours.

Course Appetizer, Soup
Cuisine American, gluten-free, soy-free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 270kcal
Author Hannah Sunderani


  • 2 white onions
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • 2 white potatoes
  • 1 small cooking pumpkin (1 kg)
  • pinch sea salt
  • 4 cups vegetable stock plus more if needed
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 0.25 cup coconut milk
  • pinch sea salt and pepper to taste


  • Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium heat and cook veg stirring often until onion turns translucent (10 mins).
  • Cut pumpkin in half and scoop out seeds. Chop pumpkin and potatoes into small cubes. Add veg to pot with a generous pinch of salt. Pour in vegetable stock and bring to low simmer. Then add curry powder, cinnamon, paprika, sea salt and pepper. Simmer soup on low heat for 30 minutes, or until veg is very soft.
  • Puree soup using a hand blender, or blend in a stand mixer until smooth. Optional to add splashed more stock for desired consistency.
  • Stir in coconut cream, and add more sea salt and pepper to taste.


Soup will keep in fridge for up to one week. 
Nutrition information is a rough estimate.


Calories: 270kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Saturated Fat: 9g | Sodium: 957mg | Potassium: 1662mg | Fiber: 6g | Sugar: 14g | Vitamin A: 29706IU | Vitamin C: 45mg | Calcium: 128mg | Iron: 7mg