Creamy Pumpkin Soup, vegan

vegan pumpkin soup
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I love just love a warm bowl or two of soup during the winter! This one is so creamy, delicious and this color ….  I added a few veggies beside the pumpkin to get a deep flavor. I also LOVE the addition of sage, so wintery and it just goes great with the pumpkin.

This recipe makes enough for 4 to 6 portions, depending on the size of your bowl. I served it in small steamed pumpkins and added a swirl of soy yogurt to make it more festive.

Oven baked pumpkin and garlic …. a delicious combination. Just look at that color on those pumpkin slices!

vegan pumpkin soup

You will be needing the following,

  • 1 large white onion, chopped fine
  • 4 oven baked garlic cloves
  • 1 tsp chili powder, optional
  • 2 tbsp dried sage or 6 to 8  fresh leaves chopped, I prefer the fresh but both are ok
  • 1 celery stalk, sliced fine
  • 2 carrots, sliced fine
  • 1 potato, chopped
  • 4 cups water or vegan ( low salt ) stock
  • 6 – 8 cups of cubed oven baked pumpkin of your choice, I love kabocha pumpkin
  • 4 small pumpkins to serve the soup in, optional
  • 1 tbsp freshly squeezed lemon juice
  • salt and pepper to taste


vegan pumpkin soup

To make the bowls I steamed the small pumpkins until soft. They can also be baked in the oven. Scoop out the seeds and the softer, stringier part when done.  I leave the flesh inside, this is nice to scoop out when you eat the soup.

I sliced and baked the kabocha pumpkin until soft and slightly caramelized. Oven baked garlic is the best! Much milder tasting and easier on the stomach. Start the soup by baking the onion in some water for about 5 minutes, add in the sliced sage leaves for 2 minutes. Add in the other veggies ( except the baked pumpkin )  and stock and let it simmer until soft. When done add in the pumpkin and garlic, warm through and season to taste with salt and black pepper. For soups like this I love to use my immersion blender to make it all creamy.

vegan pumpkin soup

Scoop it in the steamed or baked pumpkin, decorate with soy yogurt or a sour cashew cream and some pumpkin seeds. I hope you like it as much as we do!

vegan pumpkin soup

Click here for a delicious creamy dip & dressing Ali made! And if you are looking for more vegan low fat wholefoods recipes check out my site,

have a wonderful Holiday,

Tina xo



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