Spiced Pumpkin, Carrot & Sweet Potato Soup (Vegan/GF/Oil Free)

Spiced Pumpkin, Carrot & Sweet Potato Soup (Vegan/GF/Oil Free)

When the weather turns cooler and you want to cozy up with a nourishing bowl of goodness this easy 30 minute soup recipe is the perfect choice. It has a healthy dose of anti-inflammatory garlic and warming ginger, while a dash of curry powder adds the amazing anti-inflammatory turmeric and makes this soup taste incredible.

You can boost the protein content of this recipe by adding a can of chickpeas or white beans. If you add them while the soup is simmering they will blend up to make it extra creamy, otherwise add them after blending for a delicious texture contrast.

This soup keeps very well in the fridge so making up a big batch means you’ve got a delicious meal ready to go, likewise it freezes beautifully so is a great one to stock the freezer with.

Serve this vibrant soup with a swirl of unsweetened coconut yoghurt, a sprinkling of crunchy seeds and a side of seedy bread.


Pumpkin, Carrot & Sweet Potato Soup - Vegan, Oil & Free

Spiced Pumpkin, Carrot & Sweet Potato Soup (Vegan, Oil, Sugar & Gluten Free)

Serves: 4
Prep time: 10 minutes Cook time: 20 minutes

6 cups filtered water
1 Tbsp vegetable bouillon (or veggie stock)
1 medium orange sweet potato 
1 small pumpkin
3 medium carrots
1 Tbsp curry powder
2 cloves garlic, crushed
1 knob fresh ginger, grated
salt + pepper

To serve (optional):
coconut yoghurt
pumpkin seeds
hemp seeds
seedy bread

Optional protein boost:
1 can white/butter/canellini beans/chickpeas


Place the water and vegetable bouillon in a large saucepan, add a lid and bring to a simmer over medium heat.

Peel/remove the skin from the sweet potato, carrot and pumpkin. Chop into cubes and add to the pan of simmering water.

Add the curry powder, crushed garlic, ginger salt and pepper. If adding the optional beans, add them at this point.

Allow the soup to simmer gently for 10 to 20 minutes until you can easily push a fork through the veggies. Carrot usually takes the longest.

Blend the soup with either a stick blender or in a blender.

Serve soup warm with a swirl of coconut yoghurt, a spinkle of pumpkin and hemps seeds and a side of seedy bread if desired.

Store any leftover soup in a sealed container in the fridge for up to 5 days.