The English Post

Vegan pumpkin soup

Written by Veronica Lavenia

Vegan Pumpkin soup is an ode to the cold season. There are so many pumpkin proposals both sweet and savory, rich in taste and color. But the most popular recipes with this delicious vegetable are soups. Starting from the main ingredient, it is possible to create pumpkin soups rich of taste, with healthy and seasonal ingredients.

Potatoes are ideal for this type of recipe, perfect as hearthy meal, even cold.

Oat milk (or other plant based milk) and an excellent extra virgin olive oil make it a more perfect recipe to inaugurate the new cold season.

Instead of milk, you can use vegan cheese that will make the vegan pumpkin soup thick and creamy, too.

Vegan pumpkin soup: Ingredients

Serves 4

400 g (14 oz) pumpkin 

1 carrot

3 potatoes

1 onion

pinch of sea salt

white pepper, to taste

2 tbsp oat milk (or brown rice milk)

3 tbsp Extra virgin olive oil


Vegan pumpkin soup: Method

  1. Chop and peel the pumpkin, peel the carrot, the potatoes, the onions and cut the onion into large pieces.
  2. Season with salt and steam the vegetables for 20 minutes.
  3. Pour the vegetables into a large pot, add the salt and oat milk. Puree with a hand blender for one minutes.
  4. Add the pepper, extra virgin olive oil and serve.

Don’t miss:

Barley salad with cashew sauce

Italian minestrone with pasta

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.