Pumpkin Potato Soup with Grilled Cheese


  • 1 white onion, diced
  • 2-4 fresh sage leaves
  • 1 ½ tbsp minced garlic
  • 2 tbsp grapeseed oil or vegan butter
  • 2 cups sweet potatoes, cubed
  • 2 cups full fat coconut milk
  • 1-2 cups vegetable broth
  • 1 tbsp grated fresh ginger
  • 1 ½ cups pumpkin puree
  • ½ tbsp curry powder
  • 1-3 tsp black pepper
  • ½ – 1 tbsp pink Himalayan salt
  • ½ tbs smoked paprika
  • 1 tbsp maple syrup
  • ¼ tbs nutmeg
  • ⅓ tbs thyme
  • ¼-½ tbs crushed red pepper flakes


  • ⅓ Cup Follow Your Heart Soy-Free Veganaise
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1-4 tbsp plant-based milk




  1. Heat a large pot to medium-high heat and add in Grapeseed Oil. Add Diced White Onions and cook them for 1-2 minutes until they are translucent and slightly browned.
  2. Add in Fresh Sage Leaves and Minced Garlic to the pot and sauté everything together in the Oil for 1-3 minutes.
  3. Next, add the Cubed Sweet Potatoes and Grated Fresh Ginger to the pot. Stir everything together continuously for at least 1 minute to keep the Potatoes from sticking to the bottom of the pot.
  4. Then add all of the other soup ingredients to the pot and stir. Cook on medium-low for 30 minutes or until the potatoes are cooked through.
  5. While the Soup is cooking make the Spider Web Sauce by mixing together everything in a medium bowl.
  6. Make your Grilled Cheese by mixing together Minced Garlic and ⅓ cup Spider Web Sauce in a small bowl.
  7. Butter all sides of your Gluten-free Bread with the mixture.
  8. Squeeze a little bit of Mustard on the Bread (Mustard on the sides two that the Cheese will go on!)
  9. Add both slices of bread to a hot pan with the Mustard side facing up.
  10. Add Vegan Cheese to the Mustard-side of the Bread slices.
  11. Smash both slices of bread + cheese together and press the Sandwich down into the pan with a large spatula or the bottom of a pot. (OPTIONAL – add on another slice of cheese + Mustard and Garlic Spider Web Mixture on the sauce of Bread on top to make it a Triple Decker!)
  12. Cook both sides until golden brown.
  13. Once the Soup is done cooking and the Potatoes are soft enough to put a fork through
  14. Move all of the Soup to a blender and blend everything together until smooth or use an immersion blender. Add more Salt + Pepper if needed.
  15. Pour the blended Soup into a bowl and drizzle the Spider Web Sauce (I suggest using a bottle!) in the form of a thin spiral or circles starting from the outer rim towards the middle.
  16. Use a toothpick to create 4 long lines across the bowl on the top of the Soup. This will make your Spider Web!
  17. Chop the Grilled Cheese diagonally and garnish with fresh minced Sage or Thyme on top. Serve it with the Spooky Pumpkin Potato Soup.
  18. Sing your song. Do your dance. Speak your truth and enjoy the fall festive dish!



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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

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