Pumpkin cream soup (gluten free, lactose free, vegan)

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My kitchen’s winter star is the pumpkin/winter squash. Many people are familiar only with its baked version and ignore its versatile way of using and his varied flavor, as well.

Why I love/we love pumpkin?

  1. Because it is so versatile it can be used in numerous ways beginning with creamy soups to raw vegan cakes.
  2. Because it’s easy to prepare it and comes together quickly.
  3. It’s pocket friendly!

This wintery, slightly oriental flavored pumpkin cream soup recipe can be made in a blink of an eye and contains three main ingredients, which especially in winter can be found in most of the kitchens.


  • 500 g pumpkin               cut in cubes
  • 200 g leek                        sliced in half cm pieces
  • 200 g carrot                    cut in cubes
  • a walnut size ginger       finely cut or grated
  • 2 cloves of garlic
  • 2 spoons of cold pressed sunflower seed oil
  • 1 teaspoon salt
  • 1 teaspoon curcuma
  • 1 teaspoon curry mix
  • 1 coffee spoon minced white pepper
  • 1 spoon dry vegetables mix (without salt)
  • 1,5 liter water


  1. Heat the oil in a pot, add the sliced leek and cook until translucid. Than pour in the water.
  2. Add the finely chopped  or shredded ginger, the garlic, salt, the rest of the spices and at the same time the carrots.
  3. 2 minutes from the boiling point add the pumpkin cubes and leave it to boil 5 more minutes.
  4. After cooked, let the so the soup chill down a bit and than mix it with a blender till it gets creamy.

Tips & Tricks

  • This tasty pumpkin cream soup can be served with a spoon of mixed raw seeds (pumpkin, sunflower seed, flex seed, sesame seed, hemp seeds, etc…) sprinkled on the top of the soup and a few drops of cold pressed pumpkin seed oil and some fresh sprouts.


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