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vegan pumpkin soup in blue bowl topped with peanuts and dried chilli flakes

Vegan Pumpkin Soup with Peanut Butter

This healthy vegan pumpkin soup is a perfect comforting soup for cooler days
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Course Lunch, Soup
Cuisine modern australian, modern european
Servings 4 people


  • 1 dsp olive oil
  • 1 Onion diced
  • 2 sticks Celery sliced
  • 500 g Pumpkin peeled and roughly chopped into 2 cm cubes
  • 750 ml vegetable stock
  • 1 tbsp smooth peanut butter*
  • 1 tsp curry powder
  • Pinch chilli flakes - optional
  • Salted peanuts to garnish - optional


  • In a medium saucepan, heat the onion in the olive oil over a low heat until the onion is opaque – around 10 minutes. Add a splash of water if the onion starts to stick to the pan.
  • Add celery and pumpkin and cook for 2 minutes, stirring, then add the stock.
  • Bring to a boil and then simmer until the celery and pumpkin are tender – around 25 minutes.
  • (Optional step: Take a couple of spoonfuls of pumpkin and celery out and puree for baby.)
  • Add curry powder and peanut butter, and chilli flakes, if using, and stir. Blend until smooth.
  • Taste for seasoning.
  • Serve sprinkled with peanuts.
  • Can freeze.
  • *try and buy a peanut butter without anything added.
Keyword healthy soup, peanut butter, pumpkin recipe, pumpkin soup, vegan soup


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