Vegan Spiced Pumpkin Soup

final pumpkin soup


2Tbsp Coconut Oil

2 carrots, chopped

2 celery sticks, chopped

1 small onion, chopped

2Tbsp fresh ginger, shaved or grated

1 clove garlic, minced

1 1/2 cup low-sodium vegetable stock (chicken stock will work just as well)

15oz canned pumpkin

2cups unsweetened almond milk (coconut milk works nicely as well)

1tsp cinnamon

1tsp cumin

1/8-1/4tsp cayenne pepper (if you like it spicy use 1/4tsp, if not, use less)

salt to taste


1) In a deep sauce pan set at medium heat, heat coconut oil then add carrots, celery, onion and ginger. Saute veggies for about 3min.

2) Add garlic and saute for another 2min.

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3) Add vegetable stock and simmer with the lid on over med heat for 5-10min. You want the carrots to become soft.

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4) Pour cooked veggies into blender (or food processor). Now add pumpkin and almond milk. Blend for about 1min.

5) Now add the cinnamon, cumin & cayenne. Blend for another 1-2min until mixed thoroughly.

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6) Pour blended soup back into sauce pan. Let it simmer for 5-10min on low heat, stiring occasionally.


7) Now taste and add salt or other spices to alter the taste to your liking!

8) Garnish with cinnamon and use a knife to make a pretty swirl in the soup for a lovely presentation.  Serve with buttered and toasted ciabatta rolls.

*This soup is thick, creamy and rich in flavor.  If you prefer a lighter soup with thinner consistency and a little less flavor then just add water and stir.  

*yields about 6 servings

One thought on “Vegan Spiced Pumpkin Soup

  1. Pingback: Quick & Easy Snacks |

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