Moroccan-Spiced Pumpkin Soup

(Serves 4) WF, SF [NF if pistachios left off]

This rich, creamy soup can be on the table in less than 30 minutes. Pair it with a salad or present it as a course in a multi-course meal. Adapted from Quick-Fix Vegan by Robin Robertson (Andrews McMeel Publishing).


  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 1/2 tsp fresh ginger, grated
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp maple syrup or a vegan sugar* (e.g., raw or organic cane sugar, coconut, Sucanat)
  • 1/4 tsp ground allspice
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne (optional)
  • 1 15 oz can pumpkin puree
  • 2 1/2 cups vegetable broth
  • 1 1/2 cups non-dairy milk
  • 1/4 cup coarsely chopped pistachios (optional)
  • Vegan sour cream (optional)


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, cover, and cook until softened, about 5 minutes.
  3. Stir in the ginger, coriander, cinnamon, maple syrup or sugar, allspice, salt, pepper, and cayenne.
  4. Add the pumpkin and slowly add the broth, stirring to blend until smooth.
  5. Simmer until the onion is tender and the flavors are well combined, about 10 minutes.
  6. Stir in the non-dairy milk and cook for another 5 minutes.
  7. Serve hot, garnished with the pistachios, if adding.
  8. For a cooling effect and added creaminess, add a spoonful of vegan sour cream to each bowl when serving.

*Some white cane sugar (particularly in North America) is refined using animal bones, and so is unsuitable for vegans. The recipes in this booklet are intended to be made with vegan-appopriate sugars.