Vegan Coconut Chestnut Pumpkin Soup

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 soup easy

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.

 

vegan soup coconut milk

easy pumpkin soup

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.

 

healthy soup coconut milk

 

This coconut pumpkin soup is our new favorite! I hope you’ll like it as much as we did 🙂 It’s:

  • Simple
  • Packed with nutrients
  • Creamy
  • Comforting
  • Perfect for fall and winter
  • Delicious

 

Have fun!

Nolwenn ☀

 

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vegan soup recipe

More Healthy and Delicious Vegan Recipes:

 

5 from 1 vote
healthy vegan soup
Vegan Coconut Chestnut Pumpkin Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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.

Course: Lunch / Dinner, Soup
Keyword: Vegan Coconut Chestnut Pumpkin Soup
Servings: 3 people
Author: Blooming Nolwenn
Ingredients
  • 400 g pumpkin, diced
  • 100 g chestnuts, cooked
  • 150 g carrots, diced
  • 100 ml coconut milk
  • 600 ml water
Instructions
  1. 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.

  2. Once veggies are cooked, turn off heat and puree with an immersion blender. Or, pour the soup in a high-speed blender and blend until very smooth.

  3. Top with fresh parsley, crushed chestnut and pumpkin seeds. Store leftovers in glass containers for 3-5 days. Have fun!

SHOP THE RECIPE

Here are some of the items I used to make this easy vegan pumpkin soup:

Coconut Milk | Immersion Hand Blender | High-Speed Blender | Glass Containers

 

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Easy Carrot Cake Bites

DID YOU MAKE THIS RECIPE?

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10 Comments

  1. November 7, 2018 / 4:13 pm

    Hello, Nolwenn! This is perfect for the pumpkin waiting for me in my fridge, which I was not sure what to make with, so thanks! 🙂

    • November 7, 2018 / 4:37 pm

      That’s what you call perfect timing! I hope you will like my recipe 🙂
      Nolwenn ☀

  2. November 7, 2018 / 4:31 pm

    Love coconut and love pumpkin- a perfect combination. I need to try this recipe – Looks delish!

    • November 7, 2018 / 4:38 pm

      Thank you, Candice! I love this combination too 🙂
      Nolwenn ☀

  3. November 7, 2018 / 7:15 pm

    This sounds so creamy and delicious. I’ve always wanted to try cooking with chesnuts. Thanks for sharing 🙂

    • November 8, 2018 / 12:15 pm

      Hi Alyssa, I’m glad you like my recipe! I hope you will try it soon 🙂
      Nolwenn ☀

  4. November 7, 2018 / 10:35 pm

    This looks so simple, and so nourishing, thanks for sharing! I love to use fruits/veggies in season!

    • November 8, 2018 / 12:14 pm

      Thank you, Megan 🙂 I hope you will try my recipe one day.
      Nolwenn ☀

  5. November 8, 2018 / 1:14 pm

    This looks super delicious 😋
    Love pumpkin soup 😍
    Lots of love,
    Bianca ❤️

    • November 8, 2018 / 10:08 pm

      Thank you Bianca, I love pumpkin soup as well 😍
      Have a nice day,
      Nolwenn ☀

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