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



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

Veggie Kofta Curry

So this is my first recipe on this new blog. I’m so looking forward to sharing some delicious recipes with you. Please let me know if you try any.

First up is my favourite Kofta Curry. I’ve been making this recipe for years and it’s a firm favourite in our house. This version is both veggie and vegan. I have used store bought veggie meatballs here. The variety I use are so good and because I want this to be as simple as possible- I’ve taken a short-cut. If you want to make your own then check out these great veggie meatball recipes.

veggie kofta curry

Veggie Kofta Curry

Serves 4-6

What you’ll need:

2 packets of veggie meatballs (or enough meatballs for each person)
2 red chilli’s (de-seeded)
2 garlic cloves (crushed)
1 onion
1 tsp grated ginger
1 tsp ground cumin
1 tsp tumeric
1 tsp Garam Masala
1 can chopped tomatoes
1 can coconut milk
Handful of chopped coriander
2 tbsp olive oil

What to do:

  1. In a food processor blend: onion, chilli, garlic and ginger.
  2. Heat olive oil in a large pan/wok and add the onion mixture. Cook on medium heat for 3-4 mins (stirring regularly).
  3. Add all the spices, stir and cook for 1 minute. Then add the chopped tomatoes and cook for a further 3-4 minutes.
  4. Add the coconut milk and stir until combined. Next add the veggie meatballs.
  5. Turn heat to low and cook for 15-20 minutes (stirring occasionally).

Veggie Kofta Curry

Serve with rice/naan/roti/chapatis