Vegan Creamy Pumpkin Soup (V, DF, GF, RSF)

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As we hunker down for these mid-winter months our bodies begin to crave beautiful warm hearty meals!

Creamy pumpkin soup has always been a favourite with lots of fibre and immune boosting nutrients like zinc, vitamin C and iron. 


Here's Dr Kellee's favourite the recipe! 




1 small- medium Kabocha (or any) pumpkin

2 medium potatoes 

2 carrots

1 small onion 

A few cloves of garlic

1 good teaspoon of mixed dried herbs 

1 can of coconut milk

½ a lemon

Salt and pepper to taste




Firstly, wash all of your vegetables and boil the jug! We are going to make our own broth using the peels off the veges to get the most out of them. So peel or cut any skin off all of the veges and pop them into a pot (including onion/garlic skin and ends). Also scoop the seeds out of the pumpkin and add them to the pot.


Tip 1.5 litres over the veges peels and then bring to a boil and simmer, while we cut up the rest of the veges. 

Cut the pumpkin, potato and carrot into small cubes and place into another pot. Dice the onion and garlic and add that to the same pot. 


Once the broth has been boiling for a good 10 minutes and all the vege peels are soft, strain the water into the pot of chopped veges and discard the peels. 


Bring the pot of veges to a boil! The broth should be just covering the veges (if it's not add more water). Add salt and pepper, and dried herbs. Once all the veges are soft ladle the soup into a blender and blend until smooth. You may have to repeat this depending on how big your blender is. 


Once the soup is all smooth add the can of coconut milk and the juice from ½ a lemon and stir. 


The soup is great topped with coriander and best served hot!  


Making beautiful gut nourishing, soul filling, nutrient dense food from scratch doesn't need to be complicated, expensive or time consuming. Be sure to check out our other delicious whole food recipes on our blog :)