Vegan Thanksgiving Pumpkin Soup

If you would like to pamper your tongue with a sweet, creamy, warm experience, that everyone will love, then we have the soup for you!
This nutritious soup is an absolute delight, especially around this time of year,  when the weather is getting a bit colder and the pumpkins are becoming a bit sweeter…

Vegan Thanksgiving Pumpkin Soup

Serves: 4
900g pumpkin flesh
3 tablespoons olive oil
2 onions, chopped
2 celery sticks, chopped
450g tomatoes chopped
1 and a half litres of water
2 tablespoons tomato paste
a little parsley chopped
A tied bundle of thyme, sage, bay leaves fresh (not dried), basil, rosemary, pepper and tarragon leaves. It doesn’t matter if you cant get or don’t like all of these, choose what you have and/or like.
salt and pepper to season
A dash of Soya cream for decoration 
  • Heat the oil in a sauce pan and add the chopped onion and celery. Don’t wait for it to become gold/ brown – just a little before that add to the pan the pumpkin and tomatoes and cook for another 5 minutes stirring constantly. Add the water, tomato paste and the parsley. Place the tied bundle of herbs in (without untying).
  • Bring to boil then simmer for 45 minutes over a low heat.
  • Wait for the soup to cool slightly and remove the leaves from the soup
  • Either pour into a blender (you may have to do this in batches) or use a hand blender and mix until the soup is smooth and creamy
  • Season with salt and pepper (and maybe a dash of Tabasco if you’d like)
  • Decorate with the soy cream 

Pumpkin Perfection!




Natalie Houlding

Food Columnist

Wife to Terry and mother to Ocean, Natalie is a professional photographer, and a passionate vegan with a love for food. Her vegan food blog, is a new and exciting project with recipes in both Hebrew and English

More about Natalie

Check out Natalie's vegan food blog – theVlog

Check out Natalie's photography website – Natalie Houlding Wedding Photography

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