Pumpkin Soup

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It’s winter somewhere in the world right? Because if you’re living your best life in the depths of winter right now, you’re going to have to make yourself a big batch of this humble pumpkin soup!

This is our family favourite pumpkin soup, it’s wholesome, simple and absolutely yummy. Loaded with a bunch of pumpkin and vegetable stock, the perfect amount of onion, seasoning and a secret ingredient – celery! If you really don’t want to add celery into your pumpkin soup, you’re more than welcome to leave it out altogether. Trust me though, it offers another flavour profile into your pumpkin soup, a subtle flavour and not at all overpowering.

When it comes to the cream, we usually don’t add or serve our pumpkin soup with any cream at all. The main reason is because we prefer not to use any dairy and I think you will still completely enjoy this soup without the addition of the cream. However, purely for photoshoot purposes for our pumpkin soup, I decided to drizzle a little full fat coconut cream (the one from a can) over the soup, with a touch of fresh chopped parsley.


I actually had one of these bowls for lunch after I photographed it and it was soon tasty! I enjoyed the cream and the parsley, as I said though, it was for styling purposes but I would’t say no to adding the cream and parsley into the pumpkin soup when you’re making it, completely up to you though!

Another fact I want to mention is that my household enjoys soup of year-round, no matter the season or the weather, we have soup mostly overnight before our main meal, it’s true!! We love soup and we hope you will make our pumpkin soup too. From my family to yours, enjoy x


Pumpkin Soup
Prep time
Cook time
Total time
Recipe type: Soup, Vegan, Gluten Free
Serves: Serves: 6-8
  • 2kg jap pumpkin or butternut pumpkin, skin and seeds removed and roughly chopped
  • 2-3 litres vegetable stock
  • 1 large purple onion, peeled and roughly chopped
  • 2 small-medium stalks celery, trimmed and roughly chopped
  • Salt and pepper, to season
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • To serve
  • Coconut cream
  • Fresh chopped parsley
  • Fresh bread
  1. Fill a large soup pot with 2 litres of the vegetable stock. Turn stove onto a medium heat and let the stock heat up slowly, you don’t need to cover the pot at this stage.
  2. Chop up your pumpkin whilst the stock is heating up. Adding the chopped pumpkin to the stock as you go.
  3. Add chopped onion, celery, salt and pepper to the pot, mix well with a wooden spoon.
  4. Turn heat to high, cover and bring to a boil. Making sure to keep an eye on the pot to prevent it from boiling over.
  5. Once boiling, reduce heat to low and simmer for 30 minutes, uncovered, stirring occasionally.
  6. Turn off heat and using a stick blender, blend soup until smooth. Or use a high-speed food processor, blend soup in batches until smooth then return to the pot.
  7. Place pot back onto the stove over a medium heat.
  8. Season soup with more salt and pepper and sprinkle over nutmeg and cinnamon, mix until well blended.
  9. Heat soup until desired temperature, mixing well.
  10. Serve soup with a drizzling of coconut cream, a sprinkle of chopped parsley and some fresh bread.
  11. Enjoy!
Store soup in an airtight container, refrigerated, for 1-2 weeks.


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