Gluten Free,  Kid friendly,  Plant-Based

Creamy Roasted Pumpkin Soup

A perfect vegan warm soup for every soup lover. it’s creamy cozy and perfect for fall! When it’s pumpkin season, first thing comes to my mind is making soup. I think pumpkin is a perfect ingredient for soup, because of its texture and sweetness.

A perfect vegan warm soup for every soup lover. it's creamy cozy and perfect for fall! When it's pumpkin season then it's soup time.

I love adding coconut milk to soup, it gives a creamier texture and a coconutty flavor! You can omit the milk or use any other milk you have.

  • 2 cups pumpkin – diced
  • 1 small potato – diced
  • 1 leek stick – diced
  • 2 garlic cloves
  • 1/2 cup coconut milk
  • 1 1/2 cup water
  • 1 tsp cayenne pepper
  • salt and pepper to taste
  • 2 tbs olive oil


  1. On a baking sheet arrange the pumpkin and potato. Drizzle olive oil and roast for 30 minutes.
  2. Meanwhile heat a large pot and add 1 tbs olive oil. Stir in the leek and garlic until tender. Add in the roasted pumpkin and potato and mix.
  3. Season the vegetables and pour in boiled water. Let cook for 10 minutes.
  4. Blend in a blender or a food processor. Pour back to pot and add in coconut milk. Stir and taste. Serve warm!

Making this recipe? I would love to see it!

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