Vegan Pumpkin Soup

Hannah made a delicious and original pumpkin soup, using the Ecomil coconut cream. Perfect to face the freezing winter! 100% vegan, healthy and tasty!

Serves: 4 | Prep Time: 20 mins | Cook Time: 50 mins


  • 2 white onions
  • 3 garlic cloves
  • 2 tbsp coconut oil
  • 5 (500g) potatoes
  • 1 (800g) kabocha pumpkin
  • Pinch sea salt and pepper
  • 5 cups vegetable stock, more if needed
  • 1/2 tsp curry powder, more if desired
  • 1/4 tsp cinnamon, more if desired
  • 1/4 tsp paprika, more if desired
  • 1/4 cup EcoMil coconut cream

For topping:


  1. Dice onions and garlic, and add to a large pot with coconut oil. Bring pot to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
  2. Cut pumpkin in half and discard the seeds. Chop pumpkin and potatoes into roughly chopped pieces and add to the pot (no need to remove the skins). Add a pinch of salt. Cover pot with lid and let the vegetables sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
  3. Add vegetable stock to the pot and bring the soup to a simmer. Add curry powder, cinnamon, paprika, sea salt and pepper and simmer soup on low heat for 20 minutes, or until veg is very soft.
  4. Puree soup using a hand mixer, or a blender, until completely smooth.
  5. Stir in Ecomil coconut cream, and add more spices, salt and pepper if desired.
  6. Transfer soup to bowls, top with Spicy Roasted Chickpeas and chopped kale.

*Note: Don’t throw away those pumpkin seeds! Make Roasted Turmeric Pumpkin Seeds instead! 


Thank you Hannah for another great recipe!

More recipes in her blog :