Butternut Pumpkin Soup

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20 mins
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75 mins
Pumpkin Soup Canteens (1).jpg


1.       Melt the vegan spread in a large pot. Add the onions, curry powder and salt, and cook for 5 minutes, or until lightly browned. Stir in celery, carrot, potato, and butternut pumpkin.

2.       Pour in the vegetable stock, but only enough to cover the vegetables. Bring to the boil, reduce heat to low, cover the pot and simmer for 40 minutes, or until the vegetables are tender.

3.       While the vegetables are cooking, prepare the Coconut Coriander topping. In a small bowl, stir the coconut chips, coriander, lemon zest, red pepper flakes, and salt together. Use your fingers to break up the lemon zest if it clumps together.

4.       When the vegetables are cooked, transfer the soup to a blender, add the plant cream, and blend until very smooth. If the soup is very thick, pour in more vegetable stock - in small amounts at a time - until the soup is thinner but still creamy and velvety.

5.       Serve the soup hot and topped with the coconut coriander topping.


  • 2 tablespoons vegan spread
  • 1 medium brown onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled and chopped
  • 1 medium red potato, peeled and cubed
  • 1 medium-size butternut pumpkin peeled, seeds removed and cut into cubes OR 550g pre-cut butternut pumpkin cubes
  • 2 teaspoons salt, to taste
  • 1 teaspoon curry powder, to taste
  • 4 cups low sodium vegetable stock or water
  • 1/4 cup Flora Thickened Plant Cream
  • 1 tablespoon lemon juice
  • coconut cilantro topping
  • 3/4 cup toasted coconut flakes
  • 1/4 cup fresh coriander, chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons crushed red pepper flakes, optional
  • a pinch of salt

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