Easy Pumpkin Soup (80 calories, vegan)

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Made with just 7 ingredients, my deliciously filling and warming low calorie pumpkin soup is quick and easy, and super-satisfying, too!

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Winter is such a great season, don’t you think? It’s been trying to snow for the past few days, and although we’ve only got a light dusting,  I still just want to stay all snug and cosy indoors, binge-watching Marvel movies, playing video games, and curling up with my awesome Chrimbo pressie from my mother-out-law…

Bogus low-calorie recipes

By the way, do you ever get fed up of looking at allegedly low-calorie recipes online, and then discover that the portion sizes have been significantly reduced in order to make the calorie count, and fat and sugar content seem low and healthy?

Recently, I accidentally stumbled across one for a toasted cheese sandwich (I know, I know, but maybe some people don’t know how to make toasties), which seemed stupidly low in calories. Looking at the recipe, I saw that the serving size was actually a quarter of the sandwich! That’s just so wrong!

Another I saw, which was for mini pizza, stated that the portion size was a 1” (2.5cm) piece of baguette. That’s an hors d’oeuvre, and not a main, as the recipe claimed. Really, some people!

I get that January is when some of us are full of good intentions, and feel the need to make up for the excesses of December, and some of us see the start of a new year as a great opportunity to start a healthier lifestyle, but really, a quarter of a sandwich or a tiny piece of baguette helps no one. Unless they are a Borrower.

Check out these other soup recipes while you’re here!

  • hearty mushroom
  • tomato bisque
  • piquant pea and leek
  • ribollita
  • corn chowder
  • tomato and lentil
  • gingery parsnip

Easy pumpkin soup recipe


  • vegetable broth
  • pumpkin
  • onions and garlic
  • parsley
  • black pepper
  • olive oil

How to make pumpkin soup

  • Place all the ingredients, except for the pepper and oil, into a large pan or stockpot.
  • Bring to the boil, then cover, and reduce the heat to a gentle simmer.
  • Cook for 20 minutes, or until the pumpkin is soft.
  • Blend until smooth.
  • Add the oil and the pepper, and then blend again for a few seconds, to make sure the oil doesn’t separate.
  • Serve immediately, or keep in the ‘fridge for up to a week, stored in an airtight container. This soup freezes well, and can be kept for up to three months in the freezer.

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