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Pumpkin soup

Pumpkin soup (dairy-free)

Pumpkin soup

Seriously, who doesn’t like pumpkin soup? My version is made with coconut milk, ginger and is sprinkled with pumpkin seeds for a bit of crunch. If you have any leftover pumpkin check out this recipe for spicy red lentil dhal.

I love preparing this pumpkin soup on a lazy Sunday afternoon and always make a little extra to keep in the freezer. It’s the definition of a winter warmer but, really, it works well all year around. This recipe comes together easily. If you’ve got a stick blender, great! If not, a high-speed blender will do the trick – just make sure you cool the liquid slightly before blending.


Pumpkin soup (dairy-free)
Prep time
Cook time
Total time
Cuisine: Vegan
Serves: 4
  • 1 brown onion finely sliced
  • 1 teaspoon of freshly grated ginger
  • 3 tablespoons of olive oil or coconut oil
  • 500gm of pumpkin, peeled and cut into small pieces
  • 1 carrot cut into pieces
  • 500ml of vegetable stock
  • ¼ cup of coconut milk
  • 1 tablespoon of pumpkin seeds
  • 1 teaspoon of salt
  • Pepper to taste
  • Fresh coriander leaves to taste
  1. Heat the olive oil in a heavy-based saucepan over medium heat
  2. Add the onion and saute for 3-5 minutes, until softened and translucent
  3. Add the ginger and saute for another 2 minutes
  4. Pour in the pumpkin and carrot, stir to combine and coat with the onion, ginger and olive oil
  5. Pour in the vegetable stock, bring to boil
  6. Lower to a simmer, cover and cook for 20 minutes until pumpkin and carrot are soft
  7. Add the coconut milk
  8. Use a stick mixer to puree the soup, until it is smooth and creamy
  9. Season with salt and pepper
  10. Top with fresh coriander leaves and pumpkin seeds