Pumpkin velouté soup (oil and salt-free)

One of the many tips I learned in my cooking classes to become a vegan Chef was to cook using ingredients of the same color!

I followed this tip today to prepare a delicious pumpkin soup with pumpkin (obviously!), sweet potato, red onion, spices of orange color and a few orange peels for decoration!

This soup is full of flavors, aromas and vibrant colors! And it’s not as sweet as we initially feared.

We chose to not remove the skin of the sweet potato and the pumpkin as they are organic and we put them in the blender to get the velouté texture. Thanks to their skin, the soup has a beautiful chestnut flavor (yes, we know it sounds a bit strange)!

Another reason we used the skin is because we’re trying to follow the zero waste lifestyle as much as possible. We love using smart ways to make the most of our vegetables and fruits and waste as little as possible.

If we want to be fully honest and transparent, however, another reason I boiled the pumpkin with the skin was because I felt a bit lazy to peel and cut the pumpkin 😂! I did it once a few years ago, it went great, so I kept doing it.

We chose to not add oil and salt but feel free to adjust it to your taste!

Tell us in the comments and tag us on social media if you prepare it!

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

Pumpkin velouté soup (oil and salt-free)

Pelagia & Mary – Greek Appetite
Delicious and easy vegan soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine greek
Servings 4 people


  • 1 medium orange pumpkin
  • 1 medium sweet potato
  • 1 medium red onion
  • ½ tsp. turmeric
  • ½ tsp. black pepper
  • ½ tsp. sweet paprika
  • ½ tsp. smoked paprika
  • ½ tsp. curry
  • ½ tsp. crushed red pepper
  • ½ cinnamon stick
  • orange peels optional
  • sesame optional


  • Cut the pumpkin, the potato and the onion into medium pieces. We wash them well and leave the skin on the pumpkin and the sweet potato when they are organic.
  • You can keep the pumpkin seeds to dry them, bake them in the oven for a few minutes, and use them for another preparation.
  • Put them in a sauce pot, add water to cover your vegetables (not completely but at ¾) and add the spices. Cover and simmer at medium heat for about 30 minutes.
  • When ready, remove the cinnamon and let the soup cool so you can mix it in the blender (unless you have a hand blender, so you can mix it directly into the pot). Add half a glass of water in case the ingredients cannot melt in the blender.
  • Serve warm in a bowl and garnish with thin orange peels (optional), a little bit of crushed red pepper, sweet paprika and sesame.


Keyword easy, oil-free, pumpkin, soup, sweet potatoes, vegan, vegetarian