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Vegan Pumpkin Soup

  • Author: Stephanie Bosch


Another wonderful way to enjoy pumpkin this holiday season!  


  • 2 cloves garlic, crushed and minced
  • 1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
  • 2 tsp dried thyme
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1/8 tsp black pepper
  • 4 cups vegetable stock
  • 1 14 oz can coconut cream (can use canned coconut milk in a pinch)
  • 3 cans organic pumpkin puree (not pumpkin pie mix)
  • Hot sauce (optional, I use a mild Green Tabasco)


  1. Heat pan on medium-low heat until warm.  
  2. Add onions, stir until onions become translucent and begin to stick.   Add ½ cup stock and stir to deglaze the pan.  Once stock begins to evaporate, add spices, and stir.   
  3. Cook for 1-2 minutes, add garlic and ginger.   
  4. Cook for 30 seconds and add remaining vegetable stock, stir to deglaze pan again.  
  5. Add coconut cream and pumpkin puree.  Stir well and simmer for 15-20 minutes.  
  6. Taste for spices, and adjust according to your preference.  (I added a bit more salt and a little more thyme.)  
  7. Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. 
  8. Enjoy!   


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