Vegan pumpkin soup

It’s pumpkin time!!!

So here is a delicious recipe for vegan pumpkin soup.


– 1 red kuri squash (or as I would say: round orange pumpkin)

– 300 ml of organic, fairtrade coconut milk

– 1 big onion

– 2 tomatoes

– 1 handful of coriander leaves

– 1 tablespoon coconut oil

– 2 cloves of garlic

– 0,5 L of vegetable stock

– 1 teaspoon sweet pepper powder

– 1/2 teaspoon chili powder

– 1 tablespoon cinnamon powder (yes, that much, don’t be shy)

– 1 teaspoon black pepper

– 2 cloves



Melt the coconut oil in a cooking pot and put in the garlic, onions and tomatoes. Fry them for 2 minutes.
Then put in pumpkin and vegetable stock. If you have an organic pumpkin I would recommend to put in the pumpkin unpeeled.. It safes a lot of effort.
Once it starts boiling put the gas low and stir in the coconut milk and put in the spices.
After a while the pumpkin falls apart. You can blend it with a handblender if you want a smooth soup without pieces of pumpkin, but that’s not necessary.
Last but not least: put in the chopped coriander leaves once the soup is ready and enjoy!

Here’s the result



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