Pumpkin Soup

Pumpkin Soup

Pumpkin soup is a real classic and slightly exotic soup that I love to cook again and again - and not only on cold days.

The basic recipe uses only a few ingredients and is great to refine.


  • 800 g Hokkaido pumpkin (or Butternut)
  • 600 g carrots, peeled
  • 1 Onion
  • 5cm Ginger
  • 2 tbsp vegan Butter
  • 1l of Vegetable Stock
  • 500ml Coconut Milk
  • Sea Salt & Black Pepper
  • Soy sauce
  • 1 Lemon (juice)
  • A pinch of Ground Nutmeg
  • Coriander and Pumpkin Seeds for garnishing


Step 1

Peel and dice the pumpkin, carrots, ginger and onion, sauté in the butter.

Step 2

Pour in the broth and cook for about 15-20 minutes until soft.

Step 3

Then puree very finely and stir in the coconut milk. Season with salt, pepper, soy sauce, lemon juice and nutmeg and heat again.

Step 4

Serve garnished with coriander leaves and pumpkin seeds