Pumpkin Soup with Coconut Milk and Carrots | Vegan

Pumkin soup topped with chili flakes, parsley, pumpkin seeds and pepper.

I absolutely love pumpkin soup in the colder months. This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for the colder weather. It is cozy, hearty and healthy for you too. And let’s be honest here – who doesn’t love a warming soup in fall?

This soup is not only super easy to make but it is also made out of wholesome ingredients. It is super creamy and just tastes like absolute heaven to me.

Ingredients you will need for this vegan pumpkin soup

  • Pumpkin: For this recipe, it is best to use a medium-sized pumpkin. I used Hokkaido, but squash would also work great in here!
  • Carrots: I love the combination of carrots and pumpkin. It literally tastes sooooo good!
  • Coconut cream: Great alternative to heavy cream if you want to keep things plant-based. It provides the soup with so much flavor as well.
  • White onions & garlic: For flavor!
  • Veggie broth: Adds a ton of flavor as well.
  • Spices: I added in just a little bit of salt, pepper, ginger and cayenne pepper!

How to make pumpkin soup from scratch

This pumpkin soup is so simple but still so tasty. And honestly, there is not much preparation to do to make it. I actually roasted all the veggies in the oven for about 25 minutes. After they have finished baking, I blended them up in a food processor along with some coconut cream, veggie broth and spices. Then all there is left to do, is heating it in a big pot, if you feel like it is too cold. But other than that, that’s really all you have to do. Amazing right?

How to store leftovers

If you have leftovers you can easily store them and enjoy them later on. Here are ways how to store your homemade pumpkin soup correctly!

  • Refrigerate: Leftovers will keep in the fridge up to 5 days.
  • Freeze: Alternatively, you can also keep them in your freezer up to 3 months. Store them in your favorite container and defrost them whenever you feel like soup.
  • Reheat: Simply reheat the soup on your stove the next day.

Serving suggestions

There are multiple ways of how to serve your vegan pumpkin soup. Here are some suggestions for you!

  • Toasted bread: I absolutely love toasted bread and think it tastes delicious. Paired with some vegan butter, the soup does taste even better in my opinion.
  • Toppings: Add on some toppings like parsley, chili flakes or pumpkin seeds.
  • Grains: Serve it with rice, quinoa, bulgar or any other grain of your personal preference.

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this pumpkin soup recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Pumkin soup topped with chili flakes, parsley, pumpkin seeds and pepper.
Print

Pumpkin Soup

This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for fall. It is vegan, hearty and healthy for you too.
Course Soup
Cuisine Dairy-free, Gluten-free, Oil-free, Vegan, Vegetarian
Keyword Creamy, Healthy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings

Equipment

  • Blender

Ingredients

For the Pumpkin Soup

  • 2 white onions quartered
  • 2 garlic cloves
  • 1 medium-sized pumpkin
  • 3 carrots quartered
  • 1 cup (230 ml) coconut cream
  • 2 1/2 cups (590 ml) vegetable broth
  • 1 tsp grounded ginger
  • 1 tsp cayenne pepper

For the Toppings

  • parsley
  • pumpkin seeds crushed
  • chili flakes
  • salt and pepper

Instructions

  • Prepare the veggies: Half and clean the pumpkin from the pumpkin seeds, then add it onto a baking tray. Using the same baking tray, add the white onions, garlic cloves and quartered carrots. Keep them oil-free or add a drizzle of olive oil, if you prefer.
  • Roast: Roast the veggies in the oven at 180°C (356°F) for about 25 minutes or until golden brown. Make sure to check on them regularly.
  • Blend: To a blender, add the roasted pumpkin, white onions, garlic, carrots along with the coconut cream, vegetable broth, grounded ginger and cayenne pepper. Blend until smooth.
  • Simmer: Add the soup to a large pot and let it simmer for about 5 more minutes.
  • Add toppings: Divide the soup evenly into bowls and top with parsley, pumpkin seeds, chili flakes, salt and pepper. Serve warm and enjoy!

Mexican Pizza | Dairy-free + Vegan

Mexican pizza with refried beans, tomatoes, avocado, cilantro, red onions, corn, jalapeños and cilantro-lime cream placed on a wooden board.

Mexican pizza anyone? I absolutely love pizza of all kinds. Recently I made this easy and healthy Mexican Pizza recipe that you are going to enjoy for sure!

This recipe is dairy-free and vegan and takes about 35 minutes to prepare. And trust me, this Mexican Pizza tastes absolutely delicious and is perfect for your pizza night to enjoy with your friends and family!

Ingredients you will need for this Mexican Pizza Recipe

  • Your favorite pizza crust
  • Pinto beans
  • Red onions
  • Garlic
  • Tomatoes
  • Spices
  • Corn
  • Red bell pepper
  • Pickled jalapeños
  • Avocado
  • Fresh cilantro
  • Cashews
  • Vegan mayonnaise
  • Lime
  • Unsweetened non-dairy milk

How to make Vegan Mexican Pizza?

In order to make this delicious and yummy vegan Mexican Pizza recipe, we need to prepare the refried beans, cilantro lime cream and pizza toppings first.

  • Refried beans: This is gonna be our pizza spread. To make the refried beans, it is important to sauté the ingredients first. After everything has been cooked properly, all there is left to do is pureeing the ingredients together. You can do that by using a potato masher, food processor or blender.
  • Cilantro-lime cream: I am absolutely digging this cilantro-lime cream. Luckily, it is not very difficult to make. All we need to do is add the soaked cashews, cilantro, lime juice, salt and non-dairy milk to a food processor and blend until smooth.
  • Pizza toppings: Prep your pizza toppings! I picked red onion, corn, tomatoes, red bell pepper, pickled jalapeños, avocado and cilantro. But feel free to choose any toppings of your personal preference. Get creative – for example, tortilla strips, lettuce or even vegan cheese would work great for this recipe too!

After the refried beans, cilantro-lime cream and the pizza toppings are prepared, it is now time to assemble everything.

  1. Choose your favorite pizza crust.
  2. Spread on a thick layer of refried beans.
  3. Add the prepared pizza toppings. If you are using avocado and cilantro I highly recommend adding those on after the pizza has finished baking.
  4. Bake the pizza in the oven until it is crispy and golden brown.
  5. Drizzle the cilantro-lime cream over and add the avocado and cilantro!

How to make your own pizza dough

For this recipe, I personally used an already ready-made pizza crust from the store because it’s quick, easy and simple. However, if you have some extra time and want to make your own here is a recipe by Garima from This That More on how to make your own homemade pizza dough. And let’s be honest here – homemade always wins, doesn’t it?

This recipe is…

  • Fun
  • Vegan and vegetarian friendly
  • Made out of wholesome ingredients
  • Hearty
  • Satisfying
  • Healthy
  • Great for friends or family pizza night

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this Mexican Pizza at home, make sure to tag me on Instagram @aboutannella! I’m happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

Mexican pizza with refried beans, tomatoes, avocado, cilantro, red onions, corn, jalapeños and cilantro-lime cream placed on a wooden board.
Print

Mexican Pizza

This Mexican Pizza tastes absolutely delicious and is perfect for your pizza night to enjoy with your friends and family!
Course Main Course
Cuisine Mexican
Keyword Pizza, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 4 servings

Equipment

  • Food processor, potato masher or blender

Ingredients

For the pizza crust

  • 1 ready-made pizza crust

For the refried beans

  • 1 can pinto beans
  • 1/2 red onion diced
  • 2 garlic gloves minced
  • 1 medium sized tomato chopped
  • 1 tsp dried orgegano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle
  • 1/2 tsp salt
  • 1/2 cup (118 ml) water

For the toppings

  • 1/2 red onion diced
  • 1/4 cup (45 g) corn
  • 5 cherry tomatoes halved
  • 1 red bell pepper diced
  • 1/8 cup (13 g) pickled jalapenos sliced
  • 1/2 avocado thinly sliced
  • cilantro

For the cilantro-lime cream

  • 1/2 cup (75 g) cashews soaked
  • 1 tbsp Vegan Mayonnaise
  • 1 handful cilantro
  • 2 tbsp lime juice
  • 1/2 salt
  • 1/4 cup (60 ml) non-dairy milk unsweetened

Instructions

  • Prep: Preheat the oven to 200°C (390°F).
  • Perpare the refried beans: In a large pan, add 2 tablespoons of water or oil. Then add in the diced red onion and minced garlic. Sauté over medium heat until translucent, about 3 minutes. Next, add in the canned pinto beans and chopped tomato along with the instructed spices. Cook for another 4-5 minutes. Then, puree the beans with a food processor or a potato masher or until they reach the right consistency. Slowly adding in the water while pureeing. Leave some beans chunky or puree everything until completely smooth.
  • Prepare the cilantro-lime cream: In a food processor or blender add in the soaked cashews, vegan mayonnaise, cilantro, lime juice, salt and non-dairy milk. Blend until smooth.
  • Top the pizza: Spread the refried beans onto the pizza crust. Top with diced red onions, corn, halved cherry tomatoes, diced red bell pepper and sliced pickled jalapenos.
  • Bake: Bake the pizza in the oven for about 10-13 minutes. Make sure to check on it regularly. When the pizza has finished baking top with sliced avocado, extra cilantro and cilantro-lime-cream. Enjoy!

White Bean Stew | Vegan + Gluten-free

White Bean Stew with tomatoes and spinach served with ciabatta on the side.

This White Bean Stew tastes absolutely delicious and can be at your table in just about 20 minutes. This recipe is vegan, gluten-free and great for busy days! Great for meal prep and freezer friendly too!

Have you ever had White Bean Stew? If no, you are missing out! With hearty herbs and spices, this recipe is not only easy to make but also makes a nourishing lunch or dinner. Combined with spinach, juicy tomatoes and nourishing beans this one-pot recipe is wholesome and super tasty.

I like to pair this White Bean and Tomato Stew with toasted ciabatta. If you ask me, this match is unbeatable! With vegan butter on top, this recipe just tastes like absolute heaven to me. However, if you are aiming for a gluten-free option, you can always pair this recipe with gluten-free bread, potatoes or rice! Trust me, this will just taste as good!

How to make White Bean Stew?

This one-pot stew is pretty easy to make and does not require a lot of time at all.

Ingredients you will need:

  • White beans: White Beans add a hearty texture and plant-based protein to this recipe.
  • Cherry tomatoes: Juicy cherry tomatoes do make everything better. They are rich in flavor and do add some color texture to this recipe too!
  • Spinach: Spinach or any other leafy greens like kale or swiss chard are packed with vitamins, minerals and fiber but low in calories. Keep in mind that incorporating leafy greens into your diet can offer numerous health benefits including reduced risk of obesity, heart disease or high blood pressure.
  • White onions & garlic: Helps to add some flavor to the dish.
  • Tomato sauce: This is gonna be the base of our sauce.
  • Tomato paste: Enhances the tomato flavor.
  • Cayenne pepper: Just a dash of cayenne pepper will add a bit of heat to this recipe!
  • Paprika powder: Paprika powder is pretty mild in flavor, with a sweet taste and subtle touch of heat. In my opinion, it’s a perfect fit for this recipe!
  • Cumin: Cumin has a rich and hearty flavor. It adds instant depth to this dish and even has an earthy taste.
  • Salt and Pepper: Enhances the flavor.

First, it is essential to prepare all your ingredients. Dice the onion, mince the garlic and rinse the white beans. Next, you are gonna sautee the onion as well as the garlic along with the tomato paste and spices in a pot until translucent. Then, add in the tomato sauce along with the white beans. Let everything cook for about 10 minutes, then add in the cherry tomatoes and the spinach. Let it simmer for a few more minutes, then you are ready to serve it.

How to serve this White Bean Stew?

This recipe can be served with multiple ingredients. Here are some ideas for you.

  • Toasted ciabatta
  • Gluten-free bread
  • Potatoes
  • Rice
  • Quinoa
  • Buckwheat

However, feel free to serve it with your favorite side dish of your personal choice!

This recipe is:

  • Vegan and vegetarian friendly
  • Gluten-free
  • Hearty
  • Filling
  • Delicious
  • Tasty
  • Wholesome
  • Healthy
  • Great for meal-prep

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this White Bean Stew at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

White Bean Stew with tomatoes and spinach served with ciabatta on the side.
Print

White Bean Stew

This wholesome and hearty one-pot White Bean Stew tastes absolutely delicious and can be at your table in just about 20 minutes.
Course Breakfast, Main Course
Cuisine Gluten-free, Nut-free, Oil-free, Soy-free, Vegan
Keyword Healthy, Hearty, One-pot, Stew
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 3 servings

Ingredients

  • 2 cups (450 ml) tomato sauce
  • 1 tsp paprika powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 whole white onion diced
  • 2 garlic cloves minced
  • 14 oz (400g) canned white beans rinsed
  • 2 handful cherry tomatoes sliced
  • 2 handful spinach
  • 2 tbsp tomato paste
  • 1/2 tbsp cumin

Instructions

  • In a large pot, add 2 tablespoons of water or oil. Then add in the diced white onion and minced garlic along with the tomato paste and spices. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pot, add in the tomato sauce as well as the white beans.
  • Let everything simmer for about 7-10 minutes.
  • After, add in the cherry tomatoes followed by the spinach. Cook for a few minutes more or until the spinach has wilted.
  • Remove the pot from heat and divide into serving bowls. Serve with gluten-free bread, potatoes or rice. Enjoy!

Notes

  • Feel free to swap out the spinach for any other leafy green of your personal preference. For example, kale or swiss chard both work great for this dish too.