Vegan Spiced Pumpkin Soup

Tis the season of the pumpkin! Such a wonderful ingredient. This soup recipe uses canned pumpkin because I have some cans knocking about in the cupboard but you can roast your own pumpkin and puree it if you like. Obviously that’s going to take you a bit longer.

Anyway onto this delicious warming and comforting soup!

Vegan Spiced Pumpkin Soup

Vegan Spiced Pumpkin Soup

Delicious Autumnal Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author JessicaBakes


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cans pumpkin puree
  • 350 ml vegetable stock
  • 1 can coconut milk
  • 1 tbsp maple syrup
  • 1-2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp chilli powder or cayenne pepper
  • Salt & pepper to taste


  1. 1. Fry the onion, garlic and spices in the olive oil for 2 minutes

  2. 2. Add the pumpkin puree, maple syrup, veg stock and simmer for 5 minutes

  3. 3. Add the coconut milk. Stir on a simmer for 15 minutes

  4. 4. If you want a super smooth soup you can blend then serve with crusty bread

Let me know if you try it!

Jess sig



Vegan “Scallops”

Happy Monday everyone! Today I have an amazing vegan “scallop” recipe for you. This has got to be a new favourite of mine. I can’t get over how good these are! They are also super easy to make.

I had these with a salad for my lunch today but you could create lots of wonderful dishes with these – risottos, pasta dishes, in a creamy white wine sauce….. Perfect for a simple dinner and also for something a bit more special.

Vegan Scallops recipe

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Easy Vegan Burritos

Vegan Burritos

These burritos are so easy and so delicious I could eat them every day! I’ve put the ingredients below of what I used in mine that particular day but feel free to experiment and add different beans, red onion, chillies etc.

Vegan Burritos

What you’ll need:

1 carton of black beans

1 small can of sweetcorn

2 tablespoons of taco seasoning (make your own of you don’t have any – Google is your friend)

1-2 tomatoes chopped

1 avocado (mash with black pepper, salt and squeeze of lemon)

Cheese to sprinkle of top (use dairy free to make vegan

Tortillas (as many as you need. I used 2)

What to do:

1. Heat some oil in a pan and add the sweetcorn, black beans and taco seasoning. Cook on medium heat for 5 mins

2. In a hot pan dry fry tortillas for 6 seconds each side

3. Build your burritos – place bean mixture, chopped tomatoes and avocado on tortilla and top with grated cheese

NB: The bean/corn mix will make enough for 4-6 burritos. Any left over can be kept in the fridge for 3 days