Pumpkin soup

Is there any cozier meal than a thick soup? I don’t think so. This pumpkin soup in particular will swoop you up in one big, warm, orange hug. It is super simple and oh-so-tasty. Believe me, rain won’t feel as wet and winter won’t feel as cold with this soup in your repertoire.
Prep Time 10 mins
Cook Time 30 mins
Resting time 10 mins
Total Time 50 mins
Course Soup
Cuisine vegan
Servings 4 servings


  • 2 ts oil I prefer sesame oil or Wil Yeung’s next level chili oil
  • 4 leaves fresh sage optional
  • 1-2 cm fresh ginger
  • 1 ts coriander seeds
  • 1 medium-sized hokkaido or butternut pumpkin
  • 1 sweet potato orange
  • Salt & pepper
  • Nutmeg
  • To serve: sourdough bread, pumpkin seed oil, roasted pumpkin seeds, fresh cilantro


  • Wash sage leaves and ginger. Finely chop ginger. Wash and cube pumpkin and sweet potato. I buy organic so I don’t have to peel them.
  • Heat oil on medium heat. Fry sage leaves, ginger and coriander seeds until fragrant, then add the vegetables and stir.
  • Add enough water to just cover the pumpkin and sweet potato and stir (to avoid anything sticking to the bottom). Bring to a boil, then reduce to simmer and continue to cook until pumpkin and sweet potatoes are soft (approximately 30 mins). Take off the heat and blend with a blender or immersion blender. Add more water to get your preferred consistency, then blend again. Depending on the amount of water you added, you may want to heat it up once more.
  • Add salt and pepper to taste as well as a pinch of nutmeg.
  • Leave it to sit for 10 minutes before serving.
  • Serve with fresh sourdough bread [LINK ZUM ARTIKEL], a splash of pumpkin seed oil, roasted pumpkin seeds and fresh cilantro.


This pumkin soup also works really well as pasta sauce. I like to add white beans or roasted chickpeas for extra protein.
Keyword vegan