Wednesday, June 19, 2024
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Sweet as pumpkin soup

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Who doesn’t love a warm soup on a cold night? This super creamy, spicy pumpkin soup is great for sharing as an entree at a dinner party or a hearty lunch to carry you through the day.

It’s a versatile dish that embodies the comforting essence of autumn and winter. The vibrant orange hue of pumpkin not only brightens up your table but also signifies the presence of beta-carotene, a powerful antioxidant that converts into vitamin A in your body, supporting healthy vision and a robust immune system. This soup is more than just a tasty treat; it’s a nutritional powerhouse.

The warmth and cosiness that a bowl of pumpkin soup brings can be truly soothing. The aromatic blend of spices, such as cinnamon and nutmeg, adds a delightful complexity to the flavour profile, creating a symphony of tastes that dance on your taste buds. The result is a luscious, velvety texture that envelops you in its comforting embrace, making every spoonful an exquisite experience.

Whether you’re seeking solace on a chilly evening or sharing a meal with loved ones, this creamy, spicy pumpkin soup is a testament to the simple joys of life. It’s a reminder that even the most humble ingredients can be transformed into a culinary masterpiece that warms both the body and the soul, making it an enduring favourite in the world of comfort foods.

Sweet as pumpkin soup

Catherine BarclayCatherine Barclay
This super creamy, spicy pumpkin soup is great for sharing as an entree at a dinner party or just a warm winter soup on a cold night.
A classic favourite that is easy to prepare yet full of flavour. 
Course Soup
Servings 4 people


  • 1 large stock pot
  • 1 stick blender


  • 1.2 kg butternut or pumpkin
  • 1 med red onion diced
  • 2 cloves garlic minced
  • 1 cup unsweetened plant milk
  • 2 tbsp maple syrup
  • ¼ tsp ground black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp gound nutmeg


  • Peel and chop pumpkin into small pieces, place on a plate, cover and microwave for 9 mins.
  • Pierce with a fork, if not soft, microwave for a further 2 mins, repeating until soft. Set aside.
  • In a large stockpot, over medium heat, saute the onion and garlic in a little of the vegetable stock or water for 2 mins then add in the remaining ingredients and simmer.
  • Transfer the soup mixture to a blender in small batches or use a stick blender to puree the soup.
  • Continue cooking over medium heat for a further 5 - 10 mins.
  • Serve with wholegrain croutons and black pepper.
Keyword no oil, plantbased, pumpkin, Soup, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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