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Vegan Pumpkin Soup

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By Hannah Sundari of Two Spoons

Made with Japanese kabocha pumpkin, coconut milk, potatoes and onions, and topped with roasted chickpeas and purple kale.  This vegan pumpkin soup has few ingredients, is dead easy to make, and is an unforgettable dish!



  • 2 (175g)  white onions

  • 3 garlic cloves

  • 2 tbsp coconut oil

  • 5 (500g) potatoes

  • 1 (800g) kabocha pumpkin 

  • pinch sea salt

  • 5 cups vegetable stock, plus more if needed

  • 1/2 tsp curry powder, plus more if desired

  • 1/4 tsp cinnamon, plus more if desired

  • 1/4 tsp paprika, plus more if desired

  • 1/4 cup ecomil coconut cream, or other coconut cream

  • sea salt and pepper to taste


For topping:



  1. Dice onions and garlic, and add to a large pot with coconut oil. Bring pot to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent. 

  2. Cut pumpkin in half and discard the seeds. Chop pumpkin and potatoes into roughly chopped pieces and add to the pot (no need to remove the skins). Add a pinch of salt. Cover pot with lid and let the vegetables sweat, stirring occasionally for 15-20 minutes, or until slightly softened.

  3. Add vegetable stock to the pot and bring the soup to a simmer. Add curry powder, cinnamon, paprika, sea salt and pepper and simmer soup on low heat for 20 minutes, or until veg is very soft. 

  4. Puree soup using a hand mixer, or a blender, until completely smooth. 

  5. Stir in coconut cream, and add more spices, salt and pepper if desired. 

  6. Transfer soup to bowls, top with roasted chickpeas and chopped kale. 

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