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5 from 1 vote

Creamy Vegan Pumpkin Soup

This is an excellent recipe for autumn and winter when its cold outside. This soup can keep very well it will last about 4 days in the fridge. I personally like to make a big batch and freeze in individual serves and find it keeps for at least a month that way.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: pumpkin, soup, vegan
Servings: 4


  • 1 medium kent pumpkin
  • 1 medium brown onion diced
  • 4 cloves garlic crushed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • ¾ cup coconut milk
  • 3 tablespoons olive oil
  • 1 L vegetable stock
  • salt and pepper to taste


  • Preheat oven to 220°C. remove the skin from the pumpkin then cut in half and scoop out the seeds. Chop each half roughly into eighths.
  • Rub the pumpkin pieces with 1 tablespoon of the olive oil then season lightly with salt. Place onto a lined baking tray and roast for 30 minutes.
  • Heat remaining oil in a large saucepan over medium. Add the onion and sauté for 10 minutes or until softened. Add the garlic and sauté a further 2 minutes.
  • Add the nutmeg and cinnamon to the pan and cook stirring regularly until fragrant. Pour in the vegetable stock and add the roasted pumpkin pieces then bring to a boil.
  • Reduce heat and simmer for 20 minutes. Turn off the heat and allow to cool slightly. Blend in batches to an even consistency.
  • Return to pan, stir in coconut milk then adjust seasoning with salt and pepper to taste. Serve hot with toasted crusty bread.