Vegan Pumpkin Soup

Vegan Pumpkin Soup Recipe

By Earth of Maria

🔪Prep Time: 10 mins


▢ 1 medium pumpkin, (around 4-6 lbs, or 5 cups cubed)

▢ 2 medium carrots, peeled and chopped

▢ 2 large red onions, cut into quarters

▢ 1 bulb garlic

▢ 2 tbsp olive oil

▢ 1 tsp salt

▢ 1 tsp black pepper

▢ 1 cup coconut milk

▢ 1 tsp turmeric

▢ 1 tsp cumin

▢ 1 tsp onion powder

▢ 1 large lemon, juice of

▢ 1/2 cup vegetable stock


1Cut the pumpkin in half right next to the stem and scooping out the seeds. Next, cut each section in half once again, and peel using a vegetable peeler. Now peel each segment using a knife or vegetable peeler, and cube it into bite-sized pieces.

2Preheat the oven to 180 degrees C/350 degrees F and line a large baking tray with parchment paper.

3Transfer the cubed pumpkin to the baking tray, followed by carrots and the red onion. Drizzle them with olive oil, also seasoning with 1/2 tsp salt and 1/2 tsp pepper. Remove the very top off a garlic bulb, and spray it with cooking spray before wrapping in foil and placing next to the vegetables.

4Roast the vegetables for an hour, until softened and caramelised.

5Transfer the roasted vegetables to a blender or food processor. Once cool enough to handle, squeeze out the garlic from the garlic bulb, and also add coconut milk, turmeric, cumin, onion powder, lemon juice, salt, pepper, and vegetable stock. Blend until very smooth.

6Transfer the soup to a saucepan over a medium heat and stir for a couple of minutes to warm up. Serve and enjoy!

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