Alice's Vegan Pumpkin soup recipe - Caribbean spiced

10616662_920372751323759_2620878965770629068_nDelicious vegan pumpkin soup recipe from Alice at the Camyoga kitchen - spiced with Carribean flavour

A delicious way to use your pumpkin this Halloween, with just a little kick of chilli and a hint of creamy coconut. Enjoy with crusty bread- perfect as a chilly autumnal lunch or light supper!


  • 700g pumpkin, peeled, deseeded and chopped in to 1 inch chunks
  • 2 cloves of garlic, smashed
  • Handful of fresh thyme sprigs, tied with string
  • 1 tsp salt
  • ½ tsp coarse ground black pepper
  • ½ tsp allspice
  • ½ tsp chilli flakes
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 1 carrot, diced
  • Around 500ml vegetable stock
  • Half a can of coconut milk (around 200ml)


Heat the oven to 200°C. Place the pumpkin in a large baking tray along with the whole cloves of garlic, salt, pepper, allspice, chilli flakes and 1 tbsp of the olive oil. Roast until tender (around 45 minutes), removing the cloves of garlic halfway through so they don’t overcook and burn.

  1. Meanwhile, heat the other tbsp of olive oil in a saucepan. Fry the onion and carrot over a medium heat for about 10 minutes.
  2. Add the roasted pumpkin, garlic cloves and thyme to the pan, along with about 500ml of vegetable stock.
  3. Bring to a boil and simmer for 10 minutes
  4. Before serving, remove the sprigs of thyme and blend until smooth. You may wish to add more vegetable stock to reach the desired consistency.
  5. Finally, add the coconut milk and season to taste.

[show-icon icon="Vegan Pumpkin soup"]Mmm mmmm mmmm Enjoy!