World Vegan Day: Pumpkin and Coconut Soup Recipe

1st November marks World Vegan Day and the start of World Vegan Month.

World Vegan Day spotlights the growing global movement toward plant-based living, encouraging individuals worldwide to explore compassionate choices that positively impact animals, personal wellness, and sustainability.

This World Vegan Day, enjoy a cosy pumpkin-inspired recipe that’s both flavourful and waste-free—ideal for using up leftover pumpkins in a hearty, plant-based dish everyone will love!

Ingredients

(serves 2)

  • 300g pumpkin, peeled and cubed
  • 1 tbsp olive oil (15ml)
  • 1 small garlic clove, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 300ml vegetable stock
  • 100ml coconut milk
  • Salt and pepper, to taste
  • Pumpkin seeds for garnish (optional)

Method

  1. In a large pot, heat the olive oil over medium heat. Add garlic, ginger, and turmeric, and sauté for about 1 minute.
  2. Add the pumpkin cubes and vegetable stock, and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the pumpkin is soft.
  3. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
  4. Serve hot, garnished with pumpkin seeds if desired.

Thinking of going vegan or incorporating more plant-based meals into your diet? We’ve put some tips together here.

If you enjoy this recipe, visit our recipes page here, where you can explore a wide array of our mouthwatering culinary creations!

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Published by Georgia Chilton

In her teenage years, a love of food and rowing led Georgia into this field as she wanted to know how to optimise performance through nutrition. With a BSc in Nutrition and an MSc in Sports and Exercise Nutrition, she has the skill set to help you track towards your goals and maximise your potential.

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