Protein-Packed Pumpkin Velouté Soup

If you are not new to our vegan cooking world, you might have noticed that we love and promote lazy healthy cooking! Working smarter, not harder, is our motto.

Another such delicious, easy and quick recipe is today’s soup to which you will add an ingredient that is one of our favorites: split peas!

If you have already tried Greek fava (with split peas), you might see some similarities 😉

Split peas will give you not only protein, but also an amazing taste in your soup and will make it even better!

All the ingredients to make this veloute pumpkin soup are, as usual, simple and common and you can find them easily and everywhere.

In the recipe you will see that we do not remove the skin of the pumpkin because

  • it is organic;
  • it will boil for 30 minutes, so it melts
  • most importantly, we don’t want to waste time ;-).

Regarding the oil and salt, adjust the quantities (or skip them all together) to your own preferences!

Prepare it and get ready to fall in love with this yummy, vegan protein-packed soup!

Don’t forget to tag us on social media @greekappetite with your photos! We’ll re-share them to honor your lovely creations!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

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Protein-Packed Pumpkin Velouté Soup

Pelagia & Mary – Greek Appetite
Prep Time 7 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine Mediterranean
Servings 2 people


  • 800-900 ml water
  • 100 gr yellow split peas
  • 1 small orange pumpkin
  • 1 medium carrot
  • 1 medium red onion
  • 2 bay leaves
  • 3 cloves of garlic
  • ½ tsp. turmeric
  • ½ tsp. black pepper
  • 1 tsp. sweet paprika
  • 1 tsp. smoked paprika
  • 2 tbsp. olive oil
  • salt


  • Cut the pumpkin, the carrot and the onion into medium pieces. We wash them well and leave the skin on the pumpkin when it’s organic.
    You can keep the pumpkin seeds to dry them on parchment paper, bake them in the oven for a few minutes, and use them for another preparation.
  • Put all the ingredients (apart from the salt and the olive oil) in a sauce pot and add water to cover your vegetables (not completely but at ¾). For our pot, it was about 850gr of water. You can start with 700gr and then add more, towards the end so it doesn’t burn.
  • Cover and simmer at medium heat for about 30 minutes. Add salt, towards the end.
  • When ready, remove the bay leaves and let the soup cool so you can mix it in the blender with the olive oil (unless you have a hand blender, so you can mix it directly into the pot). Add a bit of water in case the ingredients cannot melt in the blender.
  • Serve warm in a bowl and sprinkle smoked paprika (optional).
Keyword easy, pumpkin, soup, vegan