Vegan Pumpkin Soup Without Coconut Milk

Vegan Pumpkin Soup Without Coconut Milk

Most vegan pumpkin soup call for coconut cream or milk but you can make delicious soups without them. On those cold days that I crave something warm I always find myself making a bowl of pumpkin soup. It’s rich, creamy and I’ve made it vegan without using coconut milk.

Vegan pumpkin soup without

For this recipe you need sugar pumpkins and not butternut pumpkins. They are naturally sweet and perfect for roasting. Apart from the roasting that takes a few hours, this recipe comes together quite fast.

Ingredients Needed to make this Vegan Pumpkin Soup Without Coconut Milk

  • Sugar pumpkin-Peel and chop them up for baking
  • Carrot-Peel and cook in a pot
  • Onion-This adds flavor
  • Salt, Cinnamon, Cumin-Cinnamon and cumin are optional but they add a nice flavor
  • Garlic-Gotta have garlic in everything!

How to Make this Vegan Pumpkin Soup From Scratch

  1. Roast pumpkin for 45 minutes to soften
  2. Place the rest of the ingredients in a pot with boiling water for the carrots to soften
  3. Place everything in a blender and blend as you adjust the salt as needed

Vegan Pumpkin Soup without coconut milk

How to Store this Vegan Pumpkin Soup without Coconut Milk

This pumpkin soup will keep fresh in the fridge for up to 5 days in an air tight container and can be frozen for up to 3 months.

You might need to add water to thin it out when it comes out if the fridge. And if it feels too thin, just simmer it in a pot over medium heat.

You can enjoy this pumpkin soup on its own . If you try this recipe, don’t forget to tag me on Miss Kabaki on Twitter. I’d love to see all your creations. I also have a Beetroot Hummus recipe that you’d be interested to try so feel free to check it out and tag me.

Vegan Pumpkin Soup Without Coconut Milk

Miss Kabaki
This Vegan Pumpkin Soup is so creamy despite it not having any Coconut Milk
Prep Time 15 mins
Cook Time 50 mins
Course Side Dish, Soup
Cuisine American
Servings 3 People


  • Blender


  • 1 medium Sugar pumpkin
  • 2 Carrots
  • 3 cloves Garlic
  • 1 tsp Cumin powder
  • 1/2 tbsp Salt
  • 1 tsp Cinnamon
  • 1 Onion
  • 2 cups Water


  • Peel and chop up the sugar pumpkin for roasting. Pre-heat oven to 160 degrees C and roast until soft and tender about 45 minutes
  • Put chopped carrots, onions, garlic, cumin, cinnamon, salt and water and bring to a boil until carrots are soft
  • Once the pumpkin and carrots are fully cooked, put everything in a blender and blend until smooth. Adjust salt as needed
  • If the soup is too thick thin it with a little water
Keyword Pumpkin soup, vegan pumpkin soup

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