This Creamy Vegan Pumpkin Soup is just what you need for a brisk fall day. 🌬 Those don’t really exists here in Los Angeles but a girl can pretend.


  • 1 Tbsp Coconut Oil
  • 1 Onion, chopped
  • 2 Cloves Garlic, minced
  • 1 tsp Ginger, minced
  • 1 tsp Thyme
  • 1/2 tsp Cayenne Pepper
  • 9 cups Pumpkin, peeled and cubed
  • 1 14oz Can Coconut Cream
  • 1 and 1/2 cups Vegetable Stock
  • Salt and Pepper to taste.


  1. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
  2. Then add the thyme and cayenne pepper and sauté until the onions are softened.
  3. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
  4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
  5. Use an immersion blender to blend it smooth inside the pot. If you don’t have an immersion blender, then transfer to a blender jug in stages and blend until smooth.
  6. Add salt and pepper to taste.

Recipe from Living It Vegan.