Creamy Pumpkin Soup

Even if you aren’t partaking in any pumpkin carving for Halloween festivities, right now’s the perfect time to indulge the autumnal weather by whipping up a batch of everyone’s fall-favourite, Pumpkin Soup. It’s a vegan’s dream dish: rich, filling, and best of all, the comfiest of comfort foods. So easy to prepare in bulk on a Sunday afternoon for the week ahead, this hearty, traditional winter-warmer will serve four.


500g nutmeg pumpkin, peeled and diced
1 onion, peeled and diced
1 ginger (walnut size), peeled and diced
2 tbsp. olive oil
500 ml vegetable broth
200 g soy cream
200 ml orange juice
salt and pepper, to taste

Pumpkin Soup - inside text - horizontal


Heat the olive oil in a saucepan and brown the onions.

Step 2:
Add the diced pumpkin and continue to fry.

Step 3:
Add 500 ml vegetable broth, 150 g soy cream and 200ml orange juice.

Step 4:
Bring the soup to the boil and let simmer over medium heat for 20 minutes.

Step 5:
Purée the pumpkin soup with a hand blender. Taste it with salt and pepper.

Step 6:
Whip 50 g cream until semi-firm.

Step 7:
Serve the soup with a drop of soy cream and freshly ground pepper.

Voila – nutritious, vegan fare that’s just as good the next day!

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