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Pumpkin Spice & Sweet Potato Vegan Gazpacho Recipe

Posted on August 5, 2021

Pumpkin & Sweet Potato Gazpacho Recipe

This nourishing soup is a delicious and versatile way to enjoy the creamy and rich flavors of fall. This gluten-free, dairy-free and vegan recipe is the ideal way to make the most of fall’s bounty. Enjoy chilled or keep in an air-tight container in the freezer for up to two months.

Pumpkin and Sweet Potato Gazpacho

Makes 2-4 servings


  • 2 yellow onions
  • Ground cumin
  • Ground cinnamon
  • 2.5 cups sweet potato, chopped
  • 2.5 cups pumpkin, chopped
  • 4 cups vegetable stock
  • 1 Tablespoon olive oil
  • 2 Tablespoon Laird Pumpkin Spice Superfood Creamer
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Optional garnish: coconut cream, fresh herbs


  1. Peel and finely slice onions.
  2. Peel and cut pumpkin and sweet potato into 1” cubes.
  3. In a large saucepan over medium heat, cook onions in the oil for a couple of minutes.
  4. Add the sweet potato, pumpkin and spices to pan, stir until well coated. Cook for 1 minute.
  5. Add vegetable stock and simmer for 20-25 minutes or until veggies are tender.
  6. Use an immersion blender, food processor or blender; blend the soup until smooth. Add Pumpkin Spice Superfood Creamer and blend for 15 additional seconds.
  7. Serve and enjoy!


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