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Vegan Pumpkin Soup

The ultimate autumn supper!


  • Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

  • Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

  • Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

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