Vegan pumpkin drink

What are typical fall flavors for you? Cinnamon, pears, cabbage, beet, ginger, apple and of course pumpkin come to mind. September 23 was the official start of fall, yay! That means it's harvest time for many local fruits and vegetables. To bring the autumn also in also tastily on the plate or in the glass, I have today again a new pumpkin recipe for you: A vegan pumpkin drink.

When it's gray and cold outside, people like to hole up inside and make themselves comfortable. What would fit better than a warming, autumnal drink that makes the mood immediately much better? For this vegan pumpkin drink, many typical flavors and ingredients of this season are combined in one glass. Cinnamon, ginger and of course pumpkin. Sweeten the whole thing only with a little maple syrup, which directly brings a little caramel flavor with it.

The preparation is extra especially fast, so you can cuddle up with it quickly back on the sofa. For this, the pumpkin wanders off into a pot is cooked really nice. For simplicity's sake, I always like to fall back on the Hokkaido variety. With this one can eat the shell and so you save the annoying peeling, yeah!

In the meantime, you can put the other ingredients for the vegan pumpkin drink into a blender. The more power it has, the creamier the drink will be in the end. Alternatively, you can also use a hand blender.

Now it's time to serve. You have two options here: Either put the drink back into a pot and heat it briefly while stirring to enjoy it warm, or serve it directly in glasses. Mini marshmallows are always a wonderful accompaniment to a warming autumn drink. Of course, they are now also available in vegan and are ideal as a topping. It's ready to be sipped. Have a good time with it!




Amount for servings


  • 200 g Hokkaido pumpkin
  • 200 ml vegetable cooking cream
  • 400 ml vegetable drink
  • 0.5 tsp turmeric powder
  • 2 pinches pepper
  • 2 pinches nutmeg powder
  • 1 tsp cinnamon powder
  • 10 g fresh ginger
  • 2 tablespoons maple syrup


  • 2 tablespoons vegan marshmallows (optional)



  1. Cut the pumpkin into small pieces and boil it in a little water for about 15 minutes until very cooked. Then drain off the cooking water.
  2. Then put this in a blender with the remaining ingredients and blend until creamy. Alternatively, use a hand blender.
  3. Now heat the drink again while stirring in a pot or pour directly into glasses.
  4. To serve, optionally top with vegan marshmallows.

Tip: The vegetable cooking cream adds creaminess to the drink. Alternatively, you can use more vegetable drink or water.

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