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Vegan creamy pumpkin soup

Who doesn't love a creamy pumpkin soup? The trouble is most recipes are laden with cream which for lactose intolerant people like myself just can't do. I've made a my own dairy free version which is even suitable for vegans. The addition of cauliflower gives it that rich velvety creamy texture and you can serve with a blob of coconut yoghurt for additional creaminess.


Half a pumpkin, peeled and chopped

Quarter of a cauliflower, chopped

Four cloves of garlic

Thumb of ginger, peeled and chopped

1 red chilli, deseeded and chopped

1 red onion chopped

1 tablespoon of cumin

2 cups of vegetable broth

Coconut yoghurt to serve


Fry the onion, garlic, chilli and ginger in the cumin powder until fragrant in a pot on a medium heat. Add chopped pumpkin and cauliflower and cook until softened. Add stock and boil until veggies are cooked through. Blitz in a blender and serve with a swirl of coconut yoghurt.


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