Vegan Pumpkin Soup

A nice hot winter soup can warm us from the inside out. Pumpkin is nice and cheap this time of year so if you are feeling adventurous, roast your pumpkin before adding it to the pot for a caramelised flavour

Makes 4 serves


1 tbsp olive oil

4 cloves garlic, whole

1 brown onion, roughly chopped

3cm piece ginger, roughly chopped

1 tsp ground cumin

800g pumpkin, 5cm pieces

600g potatoes, peeled, quartered

1 tsp salt

800ml vegetable stock

400ml coconut cream


1. Using a 4 litre soup pot, heat the oil and saute the garlic, onion and ginger until golden brown. Add the cumin, pumpkin, potato and salt and stir to combine.

2. Pour over the stock and coconut and stir until everything is completely submerged. Simmer over a medium heat for approximately 30 minutes, stirring occasionally.

3. Blend with a stick mixer until consistently smooth.