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Spiced Carrot And Pumpkin Soup (Vegan)

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Spiced carrot and pumpkin soup – this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

A panful of spiced carrot and pumpkin soup with a swirl of cream and pumpkin seeds on a dark background with mini pumpkins and slices of bread.

I make a lot of soups throughout Autumn and Winter and this spiced carrot and pumpkin soup is a new favourite of mine.

It is full of warming flavours, easy to make and very good for you! Pumpkin and carrot are both great sources of vitamin A, as well as fibre, antioxidants and vitamin C, along with lots of other vitamins and minerals.

Just the kind of healthy boost you need during cold season! It is also dairy-free, gluten-free and vegan so it’s a meal that everyone can enjoy!

The soup is velvety smooth and the slight sweetness of the pumpkin and carrot balances out the warm spices beautifully.

Top it off with a swirl of (soy/oat/cashew) cream and a sprinkle of pumpkin seeds and serve with toasted, buttered crusty bread for a fulfilling meal you will want to make again and again throughout Autumn and Winter!

Two black bowls of vegan carrot and pumpkin soup on black plates on a dark background with mini pumpkins, bread and fresh thyme sprigs.

How To Make Spiced Carrot And Pumpkin Soup:

(For ingredients and full instructions see the recipe card below)

Start by gently frying a chopped onion in some olive oil until it is soft and translucent.

Add peeled and diced pumpkin or butternut squash, diced carrots, crushed garlic and grated fresh ginger and cook for a couple more minutes, stirring often.

step 1 - cooking the vegetables

Add your spices – coriander, cumin, paprika, turmeric, nutmeg, chilli powder and cardamom and a few sprigs of fresh thyme and cook for another minute.

Add vegetable stock and some salt and pepper and simmer the soup for 20-30 minutes until the vegetables are soft.

step 2 - adding the spices and stock.

Remove the thyme sprigs and blend the soup, either with a stick blender or transfer it to a blender if you don’t have one of those. Add a splash of non-dairy milk or water as needed to get it to a consistency that suits you.

Taste and add more salt and pepper as needed then serve.

step 3 - blending the soup

Close up of a black bowlful of spiced carrot and pumpkin soup on a black plate topped with a swirl of cream, pumpkin seeds and chilli flakes.

Top Tips:

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Can I Freeze This Spiced Carrot And Pumpkin Soup?:

Yes absolutely! Simply place your leftover soup in a freezer-proof container and store for up to a couple of months and re-heat as needed.

More Vegan Soup Recipes:

Quick black-eyed bean soup

Autumn minestrone soup

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Close up of a cast iron panful of vegan spiced carrot and pumpkin soup with cream, pumpkin seeds and chilli flakes.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

A panful of spiced carrot and pumpkin soup with a swirl of cream and pumpkin seeds on a dark background with mini pumpkins and slices of bread.
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Spiced Carrot And Pumpkin Soup (Vegan)

Spiced carrot and pumpkin soup - this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

Course Soup
Cuisine British
Keyword soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Calories 240 kcal
Author Doestic Gothess

Ingredients

  • 2 Tbsp olive oil
  • 1 large brown onion peeled and chopped
  • 1 kg (35 oz) pumpkin or butternut squash (about 1.2 kg unprepared weight) peeled, deseeded and diced
  • 600 g (21 oz) carrots (about 6 medium) peeled and diced
  • 3 cloves garlic peeled and crushed
  • 1 inch piece fresh ginger peeled and grated
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chilli powder
  • a pinch ground cardamom
  • 3 sprigs fresh thyme
  • 1 litre (4 cups) vegetable stock
  • salt and pepper
  • non-dairy milk as needed (optional)

Instructions

  1. Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.

  2. Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.

  3. Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.

  4. Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.

  5. Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.

  6. Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.

  7. Store any leftovers in the fridge for up to 4 days.

Recipe Notes

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

spiced carrot and pumpkin soup pinterest image

Quick Black-Eyed Bean Soup (Vegan)

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Quick black-eyed bean soup – this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

A white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, avocado, lime wedges and chopped herbs.

I make this quick black-eyed bean soup a lot when I am in need of a fast but healthy meal that doesn’t take a lot of effort to make.

It is so simple to whip up but it is absolutely delicious, especially if you serve it with some buttered crusty bread to mop up the juices.

It consists of a base of fried onion, celery and red bell pepper, with a tin of black-eyed beans providing the bulk.

Chipotle chilli paste, coconut milk, vegetable stock, garlic and dried thyme give it lots of flavour. It has a delicious creamy, smokey taste that is quite different to your usual soup!

Close up of a white cast iron panful of easy black-eyed bean soup topped with chopped coriander.

How To Make Quick Black-Eyed Bean Soup:

(For ingredients and full instructions see the recipe card below)

Start by gently frying some finely chopped onion and celery in a little olive oil for about 5 minutes until it is soft and translucent.

Add diced red bell pepper, crushed garlic and dried thyme and continue to cook for a couple more minutes, stirring often.

Step 1 of making the soup - cooking the vegetables.

Add a tin of rinsed and drained black-eyed beans, chipotle paste, coconut milk, a crushed vegetable stock cube and some salt and pepper.

Simmer the soup for ten minutes, stirring every now and again, then taste and add more seasoning as needed and serve with crusty bread or toast.

step 2 of making the soup - adding the rest of the ingredients and simmering.

 

The cooked soup in a white cast iron pan.

Top Tips:

This black-eyed bean soup will keep in the fridge for a few days so it’s great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

A white panful of easy black-eyed bean soup on a white background surrounded by sliced bread, avocado, a cream coloured cloth, lime wedges and chopped coriander.

More Soup Recipes:

Spiced carrot and pumpkin soup

Autumn minestrone soup

Vegetable and pearl barley stew with herby dumplings

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Spiced yellow split pea and sweetcorn soup

Spiced roast pumpkin soup

Close up of a white bowlful of soup on a white background.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

A white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, lime wedges and chopped herbs.
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Easy Black-Eyed Bean Soup (Vegan)

Quick black-eyed bean soup - this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

Course Soup
Cuisine vegan
Keyword soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people
Calories 411 kcal
Author Domestic Gothess

Ingredients

  • 1 Tbsp olive oil
  • 1 small brown onion peeled and finely chopped
  • 1 stick celery thinly sliced
  • 1 red bell pepper diced
  • 2 cloves garlic peeled and crushed
  • 1 heaped tsp chipotle paste
  • 1 400ml (14 oz) tin (can) coconut milk (not the drinking variety) I use light
  • 1 vegetable stock cube crushed
  • 1/4 tsp dried thyme
  • 1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) rinsed and drained
  • salt and pepper

Instructions

  1. Heat the olive oil in a saucepan and add the finely chopped onion and celery. Cook over a low heat for five minutes or so, stirring every now and again, until soft and translucent.

  2. Add the diced red pepper, crushed garlic and dried thyme and cook for a couple more minutes.

  3. Add the chipotle paste, coconut milk, stock cube and black-eyed beans. Bring up to a simmer and cook for about 10 minutes, stirring every now and again, until everything is heated through and the vegetables have softened.

  4. Season to taste with salt and pepper and serve with bread or toast.

Recipe Notes

This black-eyed bean soup will keep in the fridge for a few days so it's great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

black-eyed bean soup pinterest image

Easy Lemongrass And Coconut Curry (Vegan)

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Easy lemongrass and coconut curry – this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

A white cast iron pan full of vegan lemongrass coconut curry with a grey bowlful of rice.

I’ve been making this easy vegan lemongrass and coconut curry a lot recently. It is really quick and simple to throw together, tastes great and is healthy to boot!

It is a creamy, lightly spiced, flavourful coconut and lemongrass sauce with loads of veg and tofu. Served with rice it makes a great, quick midweek meal.

I take a few shortcuts to make it easier to cook  – I use lemongrass and ginger pastes from a jar rather than from fresh; and you can even go as far as using garlic and chilli from a jar too if you like.

This just cuts down on time spend chopping and peeling and makes this meal more achievable for a quick weeknight dinner.

Most supermarkets sell jars of pre-prepared lemongrass, ginger, garlic and chilli alongside the spices and they keep in the fridge for a while so I love keeping some around for quick meals.

Close up of a cast iron pan of easy vegan lemongrass coconut curry with broccoli, tofu and edamame.

A High Protein Vegan Meal:

This lemongrass curry is high in protein – first off we’ve got tofu, an obvious choice for plant based protein, but I also added frozen edamame (soy beans) which contain even more protein per 100g than tofu.

Both tofu and edamame are a source of complete protein, meaning that they contain all nine essential amino acids.

I also added tenderstem broccoli which I love and could happily eat it every day, which is good because it is super healthy and is also one of the higher protein vegetables!

A black bowlful of curry and rice on a grey background.

How To Make Easy Vegan Lemongrass and Coconut Curry:

Heat a little olive oil in a large pan and add in crushed garlic, sliced spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you want to use garlic and chilli pastes from a jar rather than fresh then add them in the next step instead).

Add in lemongrass and ginger pastes (plus the garlic and chilli if using), some garam masala and turmeric and fry for another minute until fragrant.

Add in coconut milk (from a tin, not the drinking kind. Either light or full fat is fine) and crumble in a vegetable stock cube. Bring the sauce up to a simmer.

Add tenderstem broccoli and frozen edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

step by step photos of making the curry.

While the curry is cooking, place some cornflour (cornstarch) in bowl with a little salt. Add cubed firm tofu and toss to coat. The cornflour is optional – it helps to make the tofu crispy but you can omit it if you like.

Heat a little olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until it is golden on all sides.

crispy tofu in a pan.

Stir the tofu into the curry and serve with rice.

Close up of coconut lemongrass curry.

More Quick Vegan Meals:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Close up of a cast iron pan of easy vegan lemongrass coconut curry with broccoli, tofu and edamame.
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Easy Lemongrass And Coconut Curry (Vegan)

Easy lemongrass and coconut curry - this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

Course Main Course
Cuisine vegan
Keyword curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Calories 532 kcal
Author Domestic Gothess

Ingredients

  • 2 Tbsp olive oil divided
  • 2 cloves garlic crushed (or 1 tsp garlic paste from a jar)
  • 2 spring onions (scallions) thinly sliced
  • 1 red bell pepper sliced
  • 1 red chilli finely chopped (or 1 tsp chilli paste from a jar)
  • 2 tsp lemongrass paste (from a jar)
  • 2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 400 ml (14oz) tin coconut milk (either full fat or light is fine)
  • 1 vegetable stock cube
  • 120 g (4oz) tenderstem broccoli
  • 80 g (3oz) frozen edamame
  • 280 g (10oz) firm tofu diced
  • 1 Tbsp cornflour (cornstarch) (optional)
  • salt and pepper
  • cooked rice to serve

Instructions

  1. Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).

  2. Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.

  3. Add the coconut milk and crumble in the stock cube. Bring up to a simmer.

  4. Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

  5. While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).

  6. Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.

  7. Stir the tofu into the curry and serve with rice.

Recipe Notes

The tofu I buy (Tofoo brand) comes in 280g packets which I realise is a slightly odd quantity; just use whatever weight the brand you buy comes in - enough for two people.

Recipe inspired by Gluten Free Cuppa Tea

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