Vegan Pumpkin Soup

Walking into the supermarket the day after Halloween I noticed a box full of unloved pumpkins that had been reduced to 19p each…. 19p!!! I couldn’t not buy a few and try out some more recipes. Therefore, I made this vegan pumpkin soup that is super low in calories but really creamy and delicious. Do not worry, if you cannot get your hands on pumpkin it can easily be substituted for butternut squash.



1 whole pumpkin, sliced in half and seeds/insides removed

Olive oil

1 Large Brown Onion, chopped

1 clove Garlic, crushed

1 tsp Dried or Fresh Sage

300ml Coconut Milk

1 Vegetable (reduced salt) Oxo Cube

1 tsp Apple Cider Vinegar

Chilli Flakes

Himalayan Salt and Black Pepper

serves 4



Heat the oven to 160 degrees and add the two pumpkin halves; cook for 50 minutes

When cooked, remove from the oven and heat half a tbsp of olive oil in a large pan and add the onion, cook for  10-15 minutes then add the garlic and sage and turn very low,


The pumpkin should now be cooler to handle; peel/slice the skin off and chop into chunks

Turn the heat under the pan back up to medium and add the pumpkin, cook for 10 minutes,

Turn the heat to high and add the coconut milk, followed by the broken up stock cube and enough water to cover all of the vegetables; bring to the boil then turn to a simmer

Simmer for 30 minutes then add the chilli flakes/seasoning to taste and blend until smooth, serve


{Top Tip- serve with sauerkraut stirred through for a more filling, lower carb meal} ❤ xx


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s