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Roasted Pumpkin Soup | Vegan & without Coconut Milk

This hearty pumpkin soup is perfect for cold autumn and winter days and especially great for people who don't like coconut milk in their soups. It is quick and easy to make.


(for 3 - 4 people)


1 Hokkaido pumpkin

3 small potatos

1 large or 2 shorter carrots

1 big onion

2 cloves of garic


1 tablespoon extra virgin olive oil

1 teaspoon cinamon

1/2 teaspoon cumin

1/4 teaspoon chilli flakes

1/4 teaspoon nutmeg

salt and pepper


1L vegetable broth

salt and pepper to taste


  1. Pre-heat the oven to 200°C.

  2. Peel all your vegetables, including the pumpkin and remove the pumpkin seeds.

  3. Cut the pumpkin, potatoes, carrot and onion into slightly bigger chunks and place them onto a baking tray together with the garlic.

  4. Drizzle the olive oil on top and add your spices (see ingredient list B) .

  5. Bake the veggies for 20 min and flip them over once half way though.

  6. Place the baked veggies into a big pot on the stove, add the vegetable broth and bring everything to a boil for about 5 min.

  7. Blend the soup with a hand blender or a big blender.

  8. Add salt and pepper to taste and enjoy!

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