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a brown bowl filled with yellow soup topped with green herbs and white drops
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5 from 9 votes

Best Vegan Pumpkin Soup (4 Ingredients)

This Pumpkin Soup recipe was taught to me by a Chef and has been adapted to suit a vegan diet and is oil free.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main, Side Dish, Soup
Cuisine: American, Australian
Diet: Gluten Free, Vegan
Servings: 6
Calories: 435.35kcal
Author: Janelle Hama



  • 4 Medium Potatoes
  • 1 Medium Butternut pumpkin (aka butternut squash)
  • 4-5 Cups Vegetable stock
  • 400 ML Coconut cream
  • 1 tablespoon Sea salt
  • 1 Handful Flat leaf parsley for garnishing


  • Wash, peel and cut potato into small chunky pieces (the smaller the pieces, the quicker the boiling)
  • Wash, peel, deseed and cut pumpkin into small chunky pieces
  • Roughly shop parsley and set aside.
  • In a large pot over medium-high heat, add potato, pumpkin, salt and cover with vegetable stock. Submerge at least covering 1cm above vegetables
  • Boil until potato and pumpkin are cooked through and tender. You can check this by piercing a fork into the larger pieces
  • Once pumpkin and potato boiled. Take pot off heat and allow to cool for five minutes
  • Using either a hand held blender or blender, blend all contents in the pot until completely smooth
  • Stir through coconut cream, until completely combined
  • Serve hot in a soup bowl and garnish with parsley



Butternut pumpkin is the same as butternut squash


Calories: 435.35kcal | Carbohydrates: 80.99g | Protein: 4.92g | Fat: 11.38g | Saturated Fat: 10.06g | Sodium: 1842.31mg | Potassium: 1026.46mg | Fiber: 8.27g | Sugar: 48.53g | Vitamin A: 13677.36IU | Vitamin C: 43.32mg | Calcium: 102.6mg | Iron: 5.52mg