Hello and welcome to Keyk!

On cold days like today, I like to eat a light and warm dinner that requires little effort. 
That's how this recipe came about.  I hope you enjoy my vegan pumpkin soup recipe

Vegan pumpkin soup Ingredients:

  • 1 Pumpkin - the size of the pumpkin determines the amount of soup. A medium-sized pumpkin, like the one I use in the video, makes soup for 3 - 4 people.
  • Mushrooms - amount to liking
  • 2 - 4 carrots
  • 1 zucchini
  • 2 - white onions
  • 3 cups of water


  1. Cut pumpkin into larger pieces. Remove the seeds with a spoon and spread on a baking tray covered with baking paper.
  2. Cut the carrots and zucchini into smaller pieces to bake faster.
  3. Cut onion in half.
  4. Place all the ingredients next to the pumpkin pieces and cover with aluminum foil (pumpkin pieces do not have to be covered).
  5. Bake in a preheated oven at 180 degrees (350G) for about 50 minutes.  Allow to cool for a few minutes.
  6. Spoon out pumpkin meat.
  7. Put all ingredients in a blender.
  8. Add 1.5 cups of water to the vegetables (if 3 fit, then all 3 directly).
  9. Puree.
  10. Add another 1.5 cups of water and warm briefly in a pot at low temperature.

Vegan Pumpkin Soup