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Classic Pumpkin Soup (Vegan/Gluten Free)

Who doesn't love a warm hearty pumpkin soup on a cold day. This pumpkin soup is a favourite of mine, a quick and easy recipe anyone can master.

Serves: 8

Prep Time: 10mins

Cook times: 30 mins


  • Half a jap pumpkin diced

  • 1 medium sweet potato diced

  • 2 carrots diced

  • 1 leek diced

  • 1 brown onion diced

  • 4 cups of vegetable stock

  • 2 sprigs of Lemon thyme

  • 2 tablespoons of minced Ginger

  • 4 cloves of Garlic

  • 1 teaspoon Coconut oil

  • Salt

  • Pepper


  1. Place a large pot on a medium to high heat and add the coconut oil.

  2. Cook the carrots and onion until the onion is translucent.

  3. Mix through the ginger and garlic and cook until fragrant.

  4. Add the rest of the vegetables and thyme and cook for about 5 mins.

  5. Add the vegetable stock and cover with a lid.

  6. Bring the pot to a high simmer and leave for 25 mins.

  7. After the time is up check if the vegetables are soft, if not, give it a few more minutes until they are soft.

  8. Get your stick blender or potato masher and blend until the consistency of your choosing.

  9. Taste and season with as much salt and pepper as you like.

  10. Serve with some crusty bread (I used Pumpkin bread.)

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