Vegan pumpkin rosemary soup

Pumpkin soup is an easy and quick.You can make this anytime you want to skip making dinner.Just relish it with some bread on a winter night.It is low in calories and very filling.

Simple and quick cooking meal post a hectic day.It is also advisable to have a soup if you are on a weight-loss mission.Also, if you want a proper meal (without ordering out) on a late night dinner.

Vegan pumpkin soup is a great starter.You can also have it as a complete meal with some garlic bread.We have let go of the butter and cream added to this soup.Thus it is light, healthier and as yummy as the creamy version.

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My 2 cents? It is healthy,low calorie yet a flavorsome fix instead of a takeaway.Also is great for a low budget.

Perfect for a late meal.Sleeping post a soup,ensures you have a great start next morning.There is no upset tummy from a late meal.

You can use any pumpkin for this soup if butternut squash variety is not available.

Scroll below to read the recipe of Vegan pumpkin rosemary soup

Pumpkin Soup

Pumpkin Soup

Pumpkin soup


  • 2 tbsp oil
  • 1 medium carrot
  • 1 medium potato
  • 1 medum onion
  • 2-3 twigs of rosemary
  • 300 grams butternut pumpkin, diced
  • 150 ml light coconut milk
  • 1 tbsp. soup stock powder
  • ½ tsp turmeric
  • ¼ tsp chilli
  • ¼ tsp garam masala
  • ½ tsp coriander


  1. Heat some oil in a pan and add onion to it.
  2. Saute for a 2 minutes,Add diced vegetables to it.
  3. Add some salt and mix well.Let it cook for 10-15 minutes untill soft
  4. Add the spices with rosemary and 2-3 cups of water and let it simmer for 10 minutes.
  5. Turn off the heat,let it cool down, blend it untill smooth.
  6. Add coconut milk and heat it on low flame untill it starts to boil
  7. Turn off the heat,serve warm

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