Thick & Creamy Vegan Coconut Pumpkin Soup

Think thick, “creamy”, sweet & spicy.

Yields:  4 serves.

Time: Takes about 30 minutes.

vegan pumpkin soup


  • 1kg of kent pumpkin that has been peeled, seeded & cut into small chunks
  • 250ml coconut cream
  • 750ml of water
  • 3 teaspoons of Massel vegetable stock powder
  • 6 teaspoons of korma paste


Healthiest Vegan Recipes

Put the water and stock into a large pot. Whisk to combine and start to bring to the boil.

Add the pumpkin to the stock as soon as it is chopped up. Once the pumpkin is in the stock and the stock has come to the boil turn it down to a simmer and cook until the pumpkin is tender.

Once the pumpkin is cooked, add the coconut cream and korma paste and blend.

Enjoy. It’s delicious!

Freeze: Fine to freeze.

Note: If you get your stock on and bring it up to the boil while you are cutting up your pumpkin and if you cut your pumpkin into quite small chunks this can be ready in less than 30 minutes.

You can find Massel Stock Powder in pretty much any supermarket where all the stocks and spices are.

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