The perfect soup for Winter. Creamy, warming, sweet, and spicy! Goes great with vegan cream cheese on toast too

This soup is great for a light lunch, starter, or side. If you're looking for something a bit more filling, toast a slice of sourdough and smother it in vegan cream cheese. You won't regret it. 

Cajun Pumpkin Soup

Cajun Pumpkin Soup

  • Duration
  • Cook Time
  • Prep Time
  • 5-6Servings



    • 1 Medium-sized Pumpkin, peeled, deseeded & cubed (my pumpkin was 8kg)
    • 3 tbs Cajun Spice Mix
    • 1 tbs Dried Sage
    • Drizzle Olive Oil, leave out if keeping this recipe oil-free
    • 2 tsp Sea Salt
    • 1 tsp Cracked Black Pepper
    • 2 Onions, peeled & roughly chopped
    • 3 Cloves Garlic, peeled & roughly chopped
    • 480ml/2 cups non-dairy Milk
    • approx 720ml/3 cups Vegetable Stock, more may be needed depending the amount of Pumpkin you've used
    • Squeeze Lemon Juice


    • Handfull Pumpkin Seeds
    • Drizzle Vegan Cream
    • Sprinkle of Dried Chilli Flakes
    • Toast with Vegan Cream Cheese


  1. Preheat your oven to 180 degrees C.
  2. Place the pumpkin into a roasting tray with the cajun, sage, seasoning & oil. Mix it all up using your hands.
  3. Roast the pumpkin in your oven for around 45 minutes to an hour – or until its tender.
  4. When the pumpkin is cooked. Place a large saucepan over a medium heat & a drop of oil or water if you're keeping this recipe oil-free, onion & garlic. Sauté the mix with a pinch of salt for 4 minutes.
  5. Add the pumpkin to the saucepan, followed by the milk & vegetable stock.
  6. Allow the soup to simmer for 10 minutes before blending it until super smooth.
  7. Blend the soup a few ladles at a time & if it's too thick add more vegetable stock.
  8. Check the soup is seasoned ok before serving with the garnishes.
  9. Soup can be kept in the fridge for up to 4 days.

This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here

'Over 70 amazing recipes for the festive season'

'Over 70 amazing recipes for the festive season'

Like this recipe? Purchase Gaz Oakley's latest cookbook Vegan Christmas

Nutrition Information

  • Serving Size: 5-6

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