Recipe: Tara Stiles’ Pumpkin Coconut Cream Soup

Get your fall pumpkin fix with this vegan recipe straight from Tara Stiles' new book.
(Photo: Make Your Own Rules Diet)
(Photo: Make Your Own Rules Diet)

“Fall is my favorite season,” Strala founder Tara Stiles writes in her new book called Make Your Own Rules Diet, out November 11 (but available now for pre-order). “I love big fuzzy sweaters, cozy knitted hats, getting lost on long walks, and playing in the leaves. I love the crisp, fresh smell in the air, the bright blue skies, and the transition of the greens of summer to a rainbow of reds, yellows, and browns.”

And what goes better with all of that than pumpkin? Get your fix (without the Starbucks latte) by whipping this vegan recipe straight from Make Your Own Rules Diet‘s pages.

“This pumpkin soup is like fall in a pot, I hope you love it as much as I do,” Stiles gushes. Read an interview with Stiles about the new book and more here. —Jamie McKillop

tara stiles rules diet kitchen
In the kitchen with Stiles. (Photo: Tara Stiles Instagram)

Pumpkin Coconut Cream Soup
(Makes four servings)

1 small pumpkin, cut in half vertically
2 cups water
1/2 cup coconut milk
1/2 red onion, chopped
2 Tbsp olive oil
1 tsp red pepper flakes
1 tsp cinnamon
1 tsp nutmeg
1 tsp sea salt
1 tsp chili powder
1 Tbsp sesame seeds (optional)
1 Tbsp dried cranberries (optional)

Preheat the oven to 350 degrees. Scoop the seeds out of the pumpkin and roast it, cut sides down, in a pan for 40 minutes. Scoop out the cooked pumpkin. Sauté the onion in the olive oil in a large soup pot. Add the pumpkin and water to the pot. Cover and simmer for 20 minutes. Add the spices and simmer, covered, for 10 more minutes. Stir in the coconut milk and simmer, covered, for 10 more minutes. Blend the soup, transfer it to bowls, and top it with sesame seeds and dried cranberries, if desired. Enjoy.

For more information, visit and check out Make Your Own Rules Diet

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