Vegan Pumpkin Soup

October 24, 2017 by Gwen Eager Englishpll_5b2d102604f7eSoups

Serves: 4

Use Organic:

  • 2 cups vegetable broth
  • 2 cups pumpkin puree
  • 1 can light coconut milk
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • 1 leek thinly sliced (white part only)
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1½ Tablespoons ginger root minced
  • 2 garlic cloves minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • pumpkin seeds and cilantro for garnishing


  1. In a large pot, place coconut oil, carrots, ginger, onions, garlic, leeks, salt and pepper and cook on medium heat until vegetables are tender.
  2. Add in coconut milk, vegetable broth and pumpkin puree.
  3. Mix until well combined then remove from heat.
  4. Use an immersion blender to blend together until creamy.
  5. Garnish with pumpkin seeds and cilantro.
  6. Optional: Hollow out sugar pie pumpkins and serve soup inside of pumpkins.


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