Recipe of the Month: Pumpkin Soup

It’s October, and that means it’s pumpkin season! These colorful squash are showing up everywhere--in grocery store aisles, on doorsteps and porches, and even perhaps in your garden. 

If you’ve got pumpkins you don’t know what to do with, or just want to make something with that fall flavor in mind, we have a recipe for you!

Jennifer’s Spicy Vegan Pumpkin Soup


  • 1 tbs Coconut Oil
  • 1 White Onion, diced
  • 1 Jalapeño, diced, with seeds (or without if you'd like it less spicy)
  • 5 cloves minced Garlic
  • 1 large Carrot, sliced
  • 2-3 cups chopped Cauliflower florets
  • 1/2 Zucchini, roughly chopped
  • 1 15 oz. can Coconut Milk
  • 2 cups Vegetable Broth
  • 1 medium Sweet Potato, baked and cubed
  • 2 cups Pumpkin Purée (you can make your own using the recipe below, or use a 15 oz. can--just don't use pumpkin pie filling!)
  • 1 tsp pure Maple Syrup
  • 1 tsp ground Turmeric
  • 1/2 tsp Paprika
  • 1/2 tsp Sea Salt and Pepper, or more to taste
  • Red Pepper flakes to taste  


  1. Preheat the oven to 425 degrees. Take a sweet potato and poke holes in it with a fork. Wrap in aluminum foil and bake for 40 to 50 minutes. 
  2. Prep two small pumpkins by coring and cutting into slices about 4 inches wide. Place on a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 425 for 30 minutes. (Alternately, use a 15oz can of pumpkin puree and skip this step.)
  3. Remove pumpkin slices from the oven and scrape the pumpkin flesh from the skin with a spoon. Take the remaining pumpkin and puree with an immersion blender or food processor until smooth. Add water in small quantities if it is too dry. If too wet, strain with a fine-mesh strainer or cheesecloth. (Skip this step if using canned pumpkin puree.) 
  4. Heat coconut oil over medium-high heat in a large pan. Sauté onion and jalapeño until the onion is translucent, about 4-5 minutes. 
  5. Stir in garlic, carrots, cauliflower, and zucchini. Season with a pinch of salt and pepper, then cover with a lid. Cook until veggies are soft.
  6. Add coconut milk, vegetable broth, baked sweet potato cubes, pumpkin puree, and all remaining spices to the pan and cook until it boils lightly.
  7. With an immersion blender or food processor, blend contents of the pan (if using a food processor, be careful not to overfill). Return to a clean pot and finish seasoning to preference. Cook it down further to thicken to preferred consistency.
  8. Serve as a main dish or a side. 

And there you have it, our Employee Recipe of the Month, featuring pumpkin! What’s your favorite pumpkin recipe? Share in the comments!

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