The super soothing pumpkin soup I drink each winter

We may have carved our pumpkins already this year but pumpkin is still a great vegetable to reach for time and time again in the winter months. I love pumpkin and use it cooked for soups and the canned kind in smoothies.

I find pumpkins are also one of my favorite vegetables and one of the easiest to digest too. So why not grab your leftover pumpkins and turn them into this delicious vegan creamy pumpkin soup?

This pumpkin soup is really easy to do; you'll just need a handful of ingredients. If you have a soup maker, all the better but if not, this can be cooked on the boil and then blended with a hand blender until smooth.

I use almond milk and coconut cream for this but feel free to switch to your own choice of dairy-free milk or even the regular kind if you tolerate dairy just fine. Although it uses both pumpkin and carrot, I find I am able to tolerate these when well cooked and blended. However, you can add an extra potato instead of the carrot if you're worried this one is too high in fiber.

Ingredients for my super soothing pumpkin soup

  • 1 pumpkin
  • 2 cups of chicken stock
  • 1/3rd a cup of almond milk
  • 3 tablespoons of coconut cream
  • 1 teaspoon of chopped and minced ginger
  • 1 carrot
  • 1 potato
  • 1 tbsp turmeric

Prepping to make the soup

  1. Peel and slice your pumpkin into small chunks.
  2. Peel and slice carrot and potato.
  3. Wash, peel, and mince the ginger.

Directions to make the soup using a soup maker

  1. Add your chicken stock and chopped vegetables to the soup maker.
  2. Add turmeric, almond milk, and minced ginger to the maker.
  3. Cook in soup maker until smooth.
  4. Stir in coconut cream to the desired creaminess and serve

How to make pumpkin soup without a soup maker

  1. Bring a pan of water to a boil and add your chopped potatoes, pumpkin, and carrots.
  2. Cook for 15 minutes or until vegetables have begun to soften.
  3. Drain vegetables and pour in chicken stock and almond milk, stir and cook until it simmers.
  4. Add chopped ginger and turmeric to the pan and continue to simmer for five more minutes.
  5. Take off the boil and then blend using a hand blender.
  6. Once smooth, stir in the coconut cream and stir.

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Nutrition facts

Per Serving

  • calories: 154
  • cholesterol: 0mg
  • dietary fiber: 2.3g
  • potassium: 581mg
  • protein: 3.5g
  • saturated fat: 6.3g
  • sodium: 398mg
  • total fat: 8.3g
Do you have any recipe requests? Share them in the comments below! Or, let us know if you tried this recipe and how it turned out!

Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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