By Devi Poojari
November 25, 2025
Given that all things pumpkin are abundant this season, a creamy pumpkin soup recipe that’s also vegan means that it caters to a variety of dietary requirements without being too heavy a meal option. Serve it with a slice of toast on the side or enjoy it as is for a comforting bowl of goodness on a cold evening.
500 grams pumpkin, diced 1 large onion, quartered 5-6 garlic cloves, minced 2 sprigs fresh thyme 1 can coconut milk 1 fresh red chilli 2 tablespoons olive oil 2 cups water 1 vegetable stock cube 1 tablespoon pumpkin seeds Salt and pepper, to taste
Heat the olive oil in a large pan and cook the onions, red chilli and garlic until fragrant.
Add the cubed pumpkin and season lightly with some salt to let it cook until it softens slightly.
Add the fresh thyme, along with the water and stock cube to simmer for 10-12 minutes.
Once the pumpkin is fully cooked, use a hand blender to blitz the mixture into a thick pulp.
Pour in the coconut milk to simmer gently before adjusting seasoning, if needed.
Ladle the soup into bowls and serve warm, garnished with pumpkin seeds.