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Wholesome  – check! Comforting – check! Delicious – double check! There’s simply no need to reinvent the wheel when the classics are this good…

You will need


  • 1.5kg pumpkin (unpeeled) or 1.3kg pumpkin (peeled and without seeds), cut into 2cm cubes
  • ¼ cup olive oil, or as needed
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • 1L vegan chicken-style liquid stock
  • ¼ teaspoon ground nutmeg, or to taste
  • Salt and pepper, to taste

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10 mins to prep

50 mins to cook

Step 1

Preheat your oven to 200°C (conventional) or 180°C (fan-forced). Line 2 large trays with baking paper. 

Step 2

Add the pumpkin and 2 tablespoons of oil to a large bowl. Toss to coat. 

Step 3

Arrange the pumpkin on the 2 baking trays. Bake for around 30 minutes or until the pumpkin is tender. 

Step 4

Heat the oil in a large pot over medium heat. Add the onion and sauté for 10 minutes or until it’s soft, aromatic and translucent. 

Step 5

Add the garlic and sauté for 1 minute. 

Step 6

Add the cooked pumpkin, stock and nutmeg. Bring the mixture to a boil. Reduce the heat and let the mixture simmer for at least 10 minutes to allow the flavours to come together. 

Step 7

 Remove the pot from the heat and cool slightly. 

Step 8

Use a stick blender or stand mixer to puree the pumpkin mixture. You may need to blend the soup in batches and be careful of any hot splashing liquid.

Step 9

Taste and season the soup as desired. 

Step 10

Divide the soup into bowls. Drizzle over some vegan cream if desired, and serve with crusty bread. 

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