Vegan Pumpkin Spice(y) Soup Recipe

Updated: Aug 26

My absolute favourite dish to make in the fall/autumn!

Serves 10+

2 cans of Organic Pumpkin 2 to 3 cups of Almond or Cashew Milk 8oz of White Sharp Cheddar Cheese (optional...skip this for a vegan dish or use vegan cheddar substitute)  1TB Ground Ginger 4 Garlic Cloves, sauteed Half a Yellow Onion, chopped and sauteed

1/2 TB cinnamon

1/2 TB nutmeg

1/2 TB cloves Sea Salt to taste Black Pepper to taste 1TB Crushed Red Pepper or chilli powder

I personally like mine extra flavorful, so I maybe double the spices, until I get it just right for me!


Saute garlic and onions in coconut or olive oil until soft and golden. Add 1 cup of water and the rest of the ingredients. Cook until hot but do not boil.

Top with some vegan sour cream or shredded cheese and a sprinkle of rosemary.

During the cooking process, stir in a clockwise direction 7 times, adding intentions of Love, Happiness, Laughter, Friendship, Success or any positive thing you feel at the time that is needed!

Share together with friends and family.

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