To celebrate National Vegan Day on 1st November, we wanted to share some of our favourite Autumnal vegan recipes with you. We’re all about eating seasonally at MAIA well co. and so whilst it’s getting chillier in the air and with Halloween behind us, what better time to create some delicious recipes using all the left over pumpkins and other Autumnal vegetables to keep you nourished from the inside out.

Alongside other bright orange vegetables such as carrots and squash, pumpkin is a wonderful source of beta-carotene, which is a precursor nutrient to vitamin A needed to support the functioning of our immune system, maintaining healthy skin as well as helping our vision. The first recipe is our favourite warming Autumnal soup with roasted pumpkin, turmeric, coconut, basil and toasted chickpeas. We hope you enjoy it! Please tag us @maia.wellco in any of your creations and happy cooking.



Serves four

Pumpkin x1

Chickpeas x1 can

Coconut Milk x1 can

Ginger (small 1cm cube)

Chilli (to your taste)

Basil (small handful approx. 10 chopped leaves)

Turmeric x2 tsp

Stock approx. 1 litre 

Garlic x3 cloves

Onion x1 

Cumin (small pinch)

Curry Powder x1 tbsp  

Coconut oil x1 tbsp 

Sea salt and freshly ground black pepper


  1. Cut up the pumpkin into chunks and place on a baking dray. Drizzle with olive oil and put in the oven at 180 degrees. Roast until golden brown (approx. 1 hour). 

  2. On a separate tray, roast the chickpeas with some sea salt, a pinch of cumin and chilli flakes in the oven at 180 degrees until golden brown (approx. 20 mins). 

  3. Chop up the onion into small pieces and in a separate pan, cook until soft. Add the curry powder, turmeric, ginger and garlic. Add to large soup pot when all mixed together and golden. 

  4. Add the coconut milk and stock to the onion and spice mixture. 

  5. Once the pumpkin is golden brown, add to the soup mixture. Keep a few roasted chunks of pumpkin to the side to add at the end. 

  6. Using a handheld blender, blend until smooth or to your preference. 

  7. Add the roasted chickpeas and pumpkin on top to serve. 

  8. Enjoy!