Autumn Vegan Pumpkin Soup

Autumn is the perfect season to stock up on organic pumpkins. We collected a couple over the weeks so we have a nice little collection this winter 😊. Can you imagine to create all those delicious recipes?! YUM. One of my all-time favourites is this beautiful pumpkin soup that has a little tropical twist!Autumn Pumpkin Soup

This recipe is completely vegan but depending on your toppings it will also make all you meat lovers love it!

What do you need:

  • 1 Butternut squash
  • 3 big Carrots
  • 1 Onion
  • 1 can of Coconut cream
  • 500ml vegetables stock
  • 1/2 Tbsp Cumin seeds
  • Salt
  • Pepper


  • Cilantro
  • Pine nuts
  • Red chilli
  • Crispy bacon (optional)

Step 1. Chop up the Butternut squash, carrots and onion in about 3cm cubes. Place them on a lined baking tray, lightly sprinkle them with olive oil, salt and pepper and pop them in a pre-heated oven on 180C for about 40min.

Step 2. When your pumpkin, carrots and onion are soft and a bit brown you can take them out of the oven.

Step 3. In a big pot fry your cumin seeds with a little bit of olive oil until fragrant and add squash, carrots, onion and vegetable stock. Bring to a simmer and add coconut cream.Autumn pumpkin soup

Step 4. When the soup almost comes to a boil take it of the heat and blend everything with a mixer until nice and smooth.

Step 5. Serve in a bowl topped with roasted pine nuts, coriander, thinly sliced chilli and optional crispy bacon.


There you have it! A yummy autumn flavoured soup with a tropical twist to keep you nice and warm this fall 😉


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