Vegan Coconut Chestnut Pumpkin Soup is a delicious and great soup for fall and winter. It’s creamy, hearty, comforting and flavourful. Vegan, Gluten-Free, Oil-Free.
VEGAN COCONUT CHESTNUT PUMPKIN SOUP
Are you looking for a quick and delicious dinner recipe for fall or winter? If so, I think you’ve found the one 🙂 This recipe is also great for Thanksgiving and will please all your guests.
This soup is made with only four ingredients (excluding water) and is ready in 20 minutes. You will only need pumpkin, cooked chestnuts, carrots and coconut milk.
EASY, TASTY AND COMFORTING SOUP
To make this creamy soup, simply place all of the ingredients in a medium-sized saucepan and cook for 15 minutes. Then, blend everything until super creamy. There’s something about pumpkin and chestnut together that makes this soup taste incredible. I also really love to add coconut milk for extra creaminess and a delicious taste 🙂
This soup is our new favourite! I hope you’ll like it as much as we did 🙂 It’s:
- Packed with nutrients
- Perfect for fall and winter
PIN ON PINTEREST 😊
MORE HEALTHY VEGAN RECIPES:
- Homemade Vegan Ravioli with Pumpkin Filling
- Vegan Shepherd’s Pie
- Coconut Veggie Curry
- One-Pot Vegan Quinoa Chili
Vegan Coconut Chestnut Pumpkin Soup is a delicious and great soup for fall and winter. It's creamy, hearty, comforting and flavourful. Vegan, Gluten-Free, Oil-Free.
- 400 g pumpkin, diced
- 100 g chestnuts, cooked
- 150 g carrots, diced
- 100 ml coconut milk
- 600 ml water
Place all ingredients in a medium-sized saucepan and bring to a boil. Reduce heat to medium, cover with a lid and simmer for 15 minutes or until veggies are fork-tender.
Top with fresh parsley, crushed chestnut and pumpkin seeds. Store leftovers in glass containers for 3-5 days. Have fun!
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Here are some of the items I used to make this recipe:
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