Creamy Coconut Pumpkin Soup: Dairy-Free & Vegan
This One-Pot Vegan Coconut Pumpkin Soup is rich, dairy-free, and packed with flavour. With just one pot and minimal effort, it’s the perfect go-to for a warm and wholesome meal.
Autumn is here, and what better way to embrace the changing seasons than with a warm bowl of this soup? This easy, healthy, and dairy-free recipe is the perfect way to welcome the transition out of Summer. Plus, it's a breeze to make, requiring just one pot and minimal effort.
I’m all about minimising cleanup and maximising convenience - by skipping the need to roast the pumpkin beforehand, I’ve simplified the process without sacrificing any of the rich, comforting taste.
Make a batch and enjoy it throughout the week for lunch or dinner. It's versatile and light enough not to weigh you down. Prepare, sauté, simmer, blend, and serve with your choice of garnishes. Deliciously simple!
Ingredients 13
For The Soup
2000 g kent pumpkin, rind removed, diced (1.5kg)
800 ‒ 1 l low-sodium vegetable stock
1 leek, 200-250g, roughly chopped
400 ml coconut cream, full cream
2 tsp fresh ginger, peeled and roughly chopped
1 1⁄2 tsp cumin (ground cumin), ground
1 tsp ground paprika
1⁄4 tsp ground cinnamon
1 tsp onion powder
1⁄2 ‒ 1 tsp ground chilli
2 tbsp extra virgin olive oil
salt and pepper, to taste
Garnish For Serving
coconut cream, extra, remnants from tin
sunflower seeds, for crunch
ground paprika, extra
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Method 7
Roughly Chop the Veg: Prepare the vegetables by peeling and dicing the , chopping the , and peeling the . (Remember we're going to blend this soup later, so roughly chopping is fine.)
Sauté the Aromatics: Heat up the in a large pot and sauté the until it's softened and golden. Then, add in the , , spices, and pepper. Let everything cook for a minute or two until it becomes wonderfully aromatic.
Simmer the Soup: Pour in the and bring it to a gentle boil. Once bubbling, reduce the heat, pop on the lid, and let it all simmer away for about 30-40 minutes, until the becomes tender.
Blend Until Smooth: Reserve 1 cup of stock from the pot and set it aside. (We'll use this later to adjust the consistency of the soup if needed.) Using a stick blender, blitz the soup until it's smooth and creamy.
Finish With Creaminess: Stir in the and let it heat through for an extra minute. (Don't waste any of that creamy coconut goodness stuck in the tin - it makes for the perfect finishing touch!) If the soup is still a bit too thick for your liking, simply add in some of the reserved stock until it reaches your desired consistency.
Season to Taste: Add freshly ground salt and pepper to taste, this will differ depending on the brand of stock.
Serve and Garnish: Ladle the soup into bowls and get creative with your garnishes. I love drizzling on some extra coconut cream, sunflower seeds, and finishing it all off with a sprinkle of paprika for a pop of colour.
Goodness to Glow's tips
This ‘accidentally’ vegan and dairy-free soup is perfect for those with dietary restrictions or anyone looking to incorporate more plant-based meals into their diet. Did someone say meat-free Monday? With its creamy texture and rich flavour, you won't even miss the dairy!
