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Creamy Pumpkin Soup

Easy to make, creamy, gluten-free vegan pumpkin soup. Serve with a slice of bread for a delicious lunch or dinner.
Servings: 2


  • Hand-held blender


  • 1 pumpkin (approx 1kg)
  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp coriander
  • 1/2 tsp nutmeg
  • 100 ml coconut milk
  • 1 cup vegetable stock
  • 1 cup water


  • Preheat the oven to 200C. Halve the pumpkin and scoop out the seeds. Place on a baking tray lined with baking parchment and roast for about 45 minutes or until the flesh is soft and comes off easily from the skin.
  • Melt the coconut oil in a large pan,  add the sliced onions and cook stirring occasionally until caramelized.
  • Add the spices to the onions and stir constantly for one minute.
  • Transfer the mixture into a pot, add the remaining ingredients, together with the pumpkin, and stir to combine.
  • Turn the heat down to low and simmer for about 20 minutes. Turn the stove off and using a handheld blender puree the soup.