Pumpkin Soup

This thick and creamy pumpkin soup will warm your heart.

Serves 1 | Prep time: 5 mins | Cooking time: 15 mins


  • 1 1/2 cups water
  • 1/2 tsp Massel salt-reduced stock powder
  • 1 1/2 cup butternut pumpkin, cut into small cubes
  • 1/4 cup yellow split peas
  • 1/4 onion, finely diced
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp mixed dried herbs
  • 1/4 cup fresh herbs – e.g. basil, coriander, parsley (not essential but a tasty addition)
  • 1 slice wholemeal bread for croutons (use gluten-free bread for GF option)


  1. Place all the ingredients except the fresh herbs and bread into a saucepan and bring to the boil, then let simmer until the pumpkin is very soft and the yellow split peas have disintegrated.
  2. Stir vigorously (but carefully) to turn the pumpkin into a puree.
  3. Stir in chopped fresh herbs and season to taste. Remove from heat.
  4. Toast the bread and chop into small squares.
  5. Serve the soup in a bowl topped with the croutons.

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LunchDinnerSoupGluten FreeSugar FreeLow Fat

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