Gluten Free Pumpkin Soup Without the Dairy – Fall Flavours – Easy to Cook Plant Based Soup!


Welcome Back to YouRoots! We are on a mission to help you incorporate more plants into your lifestyle and to teach you how to make nutritious wholefoods as delicious as possible. The better you can make the good stuff taste, vegetables, the more of them you’ll eat! Always remember that the things you decide to put into your body will have a direct impact on your short and long term health both physically & mentally.

Fall is upon us and pumpkins are in abundance, a unique plant rich in potassium, vitamin C and of course, fiber! Today we are going to show you how to make a “Pumpkin Soup” that will be sure to impress the family! As an added bonus, it’s gluten and dairy free.

What’s not to love? This dish turned out absolutely amazingly and I’m sure excited for you and your family to recreate it in your home kitchen! As always, tune into our cooking show by clicking the link below for more instruction.

Time to get organized, you will need the following ingredients below:



  • 1 small pumpkin
  • 1 tomato
  • 1 small yellow onion
  • 4 cloves of garlic
  • 3 cup of veg stock
  • 1 cup oat milk (or any unsweetened plant milk)
  • 1 tbsp apple cider
  • 1 tbsp grapeseed oil


  • 1 tsp molasses
  • 2 tbsp brown sugar


  • 2 tsp curry
  • 2 tbsp of nutritional yeast
  • Pinch of nutmeg, cinnamon & clove
  • Salt pepper to taste

Great, now that we have everything organized, time to prep the pumpkin. But first, preheat your oven to 350. Cut it in half making triangle cuts so you can use the bottom portion as a bowl, how cool is that? Then clean it out taking the skin off of one half of the pumpkin that we are going to use for the actual soup, leaving the other side intact for the bowl.

Next, cut the pieces into small cubes and once you’re done that, the hard work is over!

Place the pumpkin cubes into a bowl and let’s get the “marinade” mixed in. Take the brown sugar, molasses and mix everything together with your hands. With the sauce on your hands, coat the inside of the pumpkin bowl as well. Bake everything for 15 – 20 mins, until soft.

Next, heat your pot on medium with some grape seed oil, while that warms up you will want to dice up your onion, the tomatoes and mince the garlic, add everything into your pot. As it starts to caramelize, add in your vegetable stock and pumpkin pieces.

Add in the remaining seasoning, along with the apple cider and bring to a boil, let simmer for 5 – 10 minutes then add in your plant milk. Your soup should look something like what we have below, yummy! Take everything and put it into your blender or as Conrad likes to say, your “Blitzer”.

Once that’s completed, pour the soup into your pumpkin bowl and garnish with pumpkin seeds & pumpkin oil. Chef Bernie personally gets his pumpkin seeds & oil from the homeland of Austria, visit this website to order –

Lastly, you will want to take off your shirt and proudly pose with your pumpkin soup, well the shirt part is optional!

Thanks again for taking time out of your day and we really hope that you are finding value out of our blog posts and a few laughs from our videos. Stay tuned for another weekly blog post with another great recipe.

If you have any feedback or comments, good or bad, please let us know below, we welcome all feedback as we are always looking to improve. From the both of us remember to be positive, live with purpose and eat nutritious and delicious wholesome plant based foods!

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We are inspired by nutritious, honest wholefoods ingredients that we use in our own everyday diet, that the average consumer might not know how to prepare.

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