Pumpkin cream is a classic during the fall and winter months. It is delicious, nutritious and very comforting, especially on those days when it is very cold and we feel like a hot lunch or dinner.It is a very practical recipe because it can be prepared in large quantities or even frozen, which makes it perfect for everyday use. In the Vegan Menu Membership you will find menus with many more recipes like this one!


  • 1 cucharada de aceite de oliva virgen extra (opcional)
  • 4 dientes de ajo, troceados
  • 1 cebolla, troceada
  • 1 kilo de calabaza (2 libras), pelada y troceada
  • 2 tazas de caldo de verduras (500 ml)
  • 1 taza de leche de coco de lata (250 ml), puedes usar cualquier tipo de leche vegetal
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida


  1. Heat the oil in a pot and add garlic and onion. Cook over medium-high heat until just starting to brown.
  2. Add the squash and cook for about 2-3 minutes, stirring occasionally.
  3. Add the rest of the ingredients and when it comes to a boil cook over medium-high heat for about 15 minutes or until the squash is tender.
  4. Whip with a blender or hand mixer.
  5. Serve immediately. I like to serve it with fresh chopped parsley, coconut milk, toasted pumpkin seeds and black pepper, as well as accompanying it with seitan, tempeh or tempeh bacon chopped on top.
  6. Store leftovers in the fridge in an airtight container for 5-7 days or in the freezer for about 3 months. I recommend that you freeze it in individual portions. To thaw, put it in the fridge a day before eating it and reheat it in the microwave or in a saucepan over medium heat.


  • If you don’t like coconut milk, you can use another unsweetened plant milk.
  • You can add other vegetables such as leek, carrot, turnip, etc.
  • This recipe is also very rich with spices such as cinnamon, walnut nutmeg or cayenne.
  • There are many recipes that add some kind of sweetener, but since the pumpkin is already sweet, I think it is not necessary and this way it is healthier .
  • You can substitute the vegetable broth for water, although in that case the pumpkin soup will have much less flavor.
  • If you don’t take oil you can substitute it with water or vegetable broth.
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