Vegan Pumpkin Soup Recipe

Recipe for Vegan Pumpkin Soup that’s Hearty & warming

If you are tired of the same boring vegan soup recipes, try this vegan pumpkin soup! It is full of flavour and made with wholesome, nutritious ingredients. This pumpkin soup recipe is easy to make and also freezes well for later use.

I hope you’ll love this soup as much as me, it’s a warm, hearty dish that is perfect for autumn. Not only is it vegetarian and vegan-friendly, but it’s also easy to make in the comfort of your own home.

There are endless combinations of ingredients that can be used to create delicious vegan pumpkin soups. This recipe focuses on simplicity but still leaves room for creativity.

Pumpkin Soup

  • Servings: 2
  • Difficulty: easy
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    For the Pumpkin Soup:
  • 100ml coconut milk
  • 75g leeks, washed and chopped
  • 125g pumpkin, peeled and diced into 1cm cubes
  • 300ml vegetable stock
  • 2 tbsp curry paste
  • salt & pepper
  • olive oil, for frying & to serve


  1. Heat a pan up on a medium to high heat and add the curry paste, leeks and pumpkin. Fry for around 1 minute, then add the vegetable stock and bring to the boil.
  2. Turn off the heat and add the coconut milk.
  3. Transfer everything to your Vitamix or other blender, and blend on high for approx 1 minute.
  4. Pour into 2 bowls and drizzle with olive oil and add some fresh herbs to serve.

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