Pumpkin and butternut squash vegan chowder

I’m so glad I whipped this up yesterday. Tis a tad gloomy out there today so a warming bowl of vegan chowder is just the ticket. I have a few variations of this v chowder with sweet potato and corn coming a close second to this pot.



What you’ll need:

– 1 tin of coconut milk
-Veg stock
-1 carrot
-3 stalks of celery
-1/2 large onion
-4 cloves of garlic
-1 pumpkin
-1 butternut squash
-1 large potato
-Handful of spinach. Optional! I just had some in the fridge. -Seaweed flakes (optional buy I think it makes it more chowdery 🥰)
-Salt, pepper, thyme


In a heated and oiled pan sauté the carrot, onion, garlic and celery until golden brown.
Spoon into a pop and add the peeled and chopped b squash, potato, pumpkin and a few sprigs of thyme.
Cover the contents with veg stock and bring to the boil.
Reduce to a simmer and let it cook through.
Season liberally with salt and pepper.

I spooned out a few pieces of potato and liquid and popped then into a blender along with some coconut flour (any flour will do) I blitzed it up and then added this paste back into the soup and stirred it through. It helps to thicken up the broth a little.
Add a tin of coconut milk and the spinach leaves.
Back to the boil and simmer again.


I added one spoon of coconut sugar and a generous shake of seaweed flakes. I used the yummy smoked flakes from The Laughing Oyster that contain wakame and wrack. You’ll find them in SuperValu Ireland. Any seaweed really will do and if it’s not to your taste just omit it completely.



I left it simmer for a few hours and like all one pot wonders it tastes 100 times better the next day. Ladle up and enjoy.



Love Louise



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