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Easy Creamy Pumpkin Soup

What you need: 

1 small onion finely chopped
3 tablespoon vegan margarine
2 vegan bullion cubes
2 cups water
14 ounce can light coconut milk
15 ounce can pumpkin puree
1 teaspoon garam masala
pinch cayenne pepper or to taste
sea salt & freshly ground pepper to taste

What you do: 

Heat margarine in soup pot and add onions. Cook onions until soft and translucent.
Add water and bullion cubes and allow onions to cook for a few minutes longer.
Stir in coconut milk and pumpkin. Add garam masala and cayenne pepper and cook until heated through.
Season, serve, and enjoy!
This is the result of an empty pantry and a hungry husband but this soup is a warm, creamy delight.

Preparation Time: 
15 minutes
Cooking Time: 


You could try making vegetable stock from scratch and freezing it in one-cup portions. Then you can use that whenever a recipe calls for stock or water + boullion. There are several vegetable stock recipes on this website - just omit the onions in them. They'll still be pretty flavourful because of all the other vegetables and herbs :)


This soup sounds delicious!! Do you know of any boullion cubes that do not contain onion? My daughter is allergic. If not, what would be a good alternative? Thanks!  :)

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