Sweet Pumpkin Soup (Paleo, Vegan, Gluten-free)


I love pumpkin but then again, who doesn’t?!

When pumpkin is in season and it’s going for $2kg, I tend to go a little pumpkin crazy. Pumpkin soup, pumpkin curry, pumpkin pancakes, pumpkin muffins, you name it! I was craving something sweet for breakfast one fine (but chilly) morning and oatmeal just wasn’t going to cut it. That’s when I put together this sweet pumpkin soup.


Sweet Pumpkin Soup (Paleo, Vegan, Gluten-free)

Servings: 1


  • 1 cup cooked, mashed/pureed Pumpkin
  • 2 Medjool dates
  • ½ cup Coconut milk
  • Dash of Vanilla extract
  • ½ teaspoon Cinnamon
  • ½ teaspoon All spice ( nutmeg or cloves would go nicely)
  • 1 tablespoon Chia seeds
  • Pinch of salt


  1. Puree the pumpkin and dates together in a blender. In a saucepan, heat the pumpkin mix with the coconut milk, vanilla, cinnamon, spices, chia seeds and salt.
  2. Serve with your choice of toppings. I love a dollop of Greek yoghurt or Kefir, some ground flax, raisins, seeds and maple syrup for an extra touch of sweetness.


Can serve with any of the following:
Dollop of Greek yoghurt
1 tablespoon Flax meal
Seed mix (pumpkin seeds would work well)
Maple syrup



PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support!

Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+