This easy and delicious Vegetable Pumpkin Soup is perfect for a fall meal. Feel free to add other veggies, pasta, or legumes for a more robust soup.


1 Tbs. Olive Oil

1 medium onion, chopped.

3 cloves garlic, minced.

1 stalk celery, chopped.

1 medium potato scrubbed and chopped.

1 medium carrot washed and chopped.

1 medium zucchini, chopped.

1/4 cup fresh basil, chopped.

2 Tbs. fresh parsley, chopped.

2 sprigs fresh thyme or 1/2 teaspoon dried thyme

3 cups vegetable broth or 3 cups water plus 1 vegan bouillon.

1/2 cup coconut milk

1 (15-ounce) can of pumpkin puree

1/4 tsp. Cayenne pepper

1/2 tsp. salt or seasoned to taste.


Heat oil in a large pot over medium-high heat, add onion and cook until soft, about 2 minutes.

Add garlic and celery and stir and cook until fragrant.

Add potato, carrot, zucchini, basil, parsley, thyme, and stir.

Add vegetable broth, coconut milk, and pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.

Add cayenne pepper and salt to taste. Serve.



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