Ginger-Apple Pumpkin Soup

Ginger-Apple Pumpkin Soup (vegan) / @loveandlemons

It’s only October 1st and yet I feel like I’m already the last to post a pumpkin recipe. This time of year, pinterest is crazy for pumpkin. But don’t worry – if you’re too cool for pumpkin, you can just as easily make this soup with butternut squash.

This recipe comes together pretty easily and it doesn’t even require a pot. I roasted the pumpkin, an apple, an onion and a few garlic cloves all in the oven. I put it all in a blender and pureéd it into a creamy soup with coconut milk, ginger, and the special ingredient – cardamom. If you don’t have it you can sub in some curry powder, but cardamom (the hardest spice to describe), has a spicy-sweet sort of floral flavor that works really well here to create a nice balance with the sweet apple and savory roasted pumpkin.

Ginger-Apple Pumpkin Soup (vegan) / @loveandlemons

For some texture – roast your pumpkin seeds until crispy and sprinkle them on top. (Or just snack on them and forget to put them into the picture like we did).


5.0 from 1 reviews
Ginger-Apple Pumpkin Soup
 
Prep time
Cook time
Total time
 
Serves: serves 4-6
Ingredients
  • 1 medium sugar pumpkin or 1 butternut squash (see notes)
  • 1 small apple (or ½ a large one)
  • 1 medium yellow onion
  • drizzle of olive oil, salt, pepper, for roasting
  • 3 cloves of garlic
  • 1 can coconut milk
  • 1 teaspoon fresh grated ginger
  • ¼ - ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne (more, to taste)
  • 1 teaspoon additional salt (more to taste)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
  3. While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
  4. In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.
Notes
You want about 2 cups of roasted & mashed squash. (Don't substitute with canned pumpkin).

Handmade bowls by: RossLab on Etsy


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

86 comments

  1. dixya bhattarai from foodpleasureandhealth.com on said:

    apple, ginger, and pumpkin – its an ideal soup for this season. i have not made anything pumpkin yet so this might be my first :)

  2. Ksenia Prints from immigrantstable.com on said:

    I think it’s silly how people are hating on pumpkin now. I understand over-saturation has something to do with it, but you don’t hear anyone going, ‘Another tomato recipe, in August?!’ In any case, I love the combination of apple and cardamom together, and apple in soups in general. Thank you for sharing this!

    • jeanine from loveandlemons.com on said:

      Ha, good point about tomato season :). People love to hate, don’t they?

  3. The color of this soup is amazing! And I’m obviously behind the times right now too, my first pumpkin post will be at the end of this week. Oops 😉

  4. Ha, no you’re definitely not the last one to post a pumpkin recipe. I’m still out there. 😉 Love the cardamom, ginger, and apple in this, a really lovely combo.

  5. Magali from uniklook.com on said:

    Love the combination of the apple, ginger & pumpkin, original. What a great idea of combo I wouldn’t have thought of but thinking about it sounds delicious.

    Magali

  6. Chelsea Jacobs from thegirlwholovedtowrite.com on said:

    I absolutely love fall soup!

  7. Arika M. from arikacooks.wordpress.com on said:

    That soup looks velvety and rich. Yummy!

  8. Well, I think this is fabulous. What terrific fall flavor combinations! Cardamom is probably the hardest spice to describe, I agree on that!

  9. The pumpkin hysteria starts earlier and earlier each year, it seems!

    This looks wonderful and so comforting :)

  10. The pumpkin hysteria starts earlier and earlier each year, it seems!

    This looks wonderful and so comforting :)

    • jeanine from loveandlemons.com on said:

      Ha, it does :)

  11. I make a soup a lot like this one but never thought to add cardamom. That sounds magical.

  12. You’re right on time to the pumpkin party in my book! This soup sounds delicious!

  13. Eileen from hampiesandwiches.blogspot.com on said:

    Hey, I haven’t yet posted a pumpkin recipe! High five! :) However, in the future, gourds of all kinds are definitely happening, There are two delicata squash on our counter right now. Anyway, this soup sounds delicious! I love the idea of adding plenty of ginger zing.

    • jeanine from loveandlemons.com on said:

      Ha – I’m loving squash season too :)

  14. Now I’m officially the last person to not post a pumpkin recipe yet! I can’t deal with the pumpkin in August phenom that has swept pinterest. But I can deal with pumpkin in October. And this soup sounds absolutely fabulous. Love the cardamon in here!

    • jeanine from loveandlemons.com on said:

      Ha, glad I’m not the last! I know, it’s hard to crave pumpkin in August when it’s 99 degrees outside :)

  15. Pingback: Lulu & Georgia

  16. Dora from ziripiti.com on said:

    lovely :)

  17. Lecia from leciawphinney.com on said:

    I steadfastly avoid pumpkin and all other things autumnal until at least October 1. This looks amazing – bookmarking for the weekend. xo

    • jeanine from loveandlemons.com on said:

      thank you :)

  18. Jennifer B from thefoodiepatootie.com on said:

    I was going to start this comment with…WHERE did you get those precious bowls?! But then you linked to them, so thank you! I have to admit that I’m not terribly fond of pumpkin so I would definitely go for the butternut squash instead, but it’s a beautiful soup and your styling is impeccable, like always. :)

    • jeanine from loveandlemons.com on said:

      I know aren’t they so cute? This is really great with butternut squash, hope you like!

  19. Pingback: I love lists, Friday! – Shutterbean

  20. Pingback: Friday Link Love - Two Places at Once

  21. Lauren on said:

    Hi there –
    You mention roasting the pumpkin as well as the apples/onions. This may be a dumb question, but at what temperature?

    Thanks!
    Lauren

    • jeanine from loveandlemons.com on said:

      opps! Not a dumb question at all :). 400 F. Thanks for pointing that out, I just updated it in the recipe.

  22. Julie Karla from karlasnordickitchen.com on said:

    This looks soooo good and the pictures are amazing. Great combination with apple, ginger and pumpkin. And the cardamom is just perfect. We put cardamom in so many things here in Denmark, but I’ve never tried it in soup. It’s a must try now!

    • jeanine from loveandlemons.com on said:

      Thanks Julie! I just love cardamom, it spices this up nicely :)

  23. Pingback: October Picks | Wicked Healthy Washingtonian

  24. Pingback: SHE BELIEVES – THE POWER OF OUR WORDS.

  25. Jen on said:

    Just made this for a early dinner. Was outstanding!! I swirled a bit of yogurt on top- delicious!

  26. Pingback: Chicken Chili Con Carne Stuffed Sweet Potato Skins | HBH

  27. Fee from thevegetariancenter.com on said:

    We’re still in the dying faze of winter so still getting the cold nights. I made this soup last night – had it with focaccia bread …. oh, wow, it was gorgeous and the cardamom sure is the “secret ingredient”. Thanks!

    • jeanine from loveandlemons.com on said:

      Isn’t the cardamom so good? I’m so glad you liked it, thanks for letting me know!

  28. Pingback: Motivate Monday, Because You Can’t Do Much if You’re Dead Tired | Rouge 18

  29. Paul from thecitylane.com on said:

    What a unique combination of flavours. I can’t wait to try this one.

  30. Pingback: seasons & spice pairings: fall | Love and Lemons

  31. Pingback: Sütőtök krémleves gyömbérrel és almával |

  32. Pingback: Thursday Things - just j.faye

  33. Pingback: Fall FEED Supper (+ some Friday Link Love!) | The Yellow Table

  34. Pingback: Eating Gold | Wicked Healthy Washingtonian

  35. Pingback: Creative Weekend To-Do List - An Extraordinary Adventure

  36. Pingback: Ginger

  37. Nubia on said:

    This soup was fantastic, used light coconut milk and it worked great. Thank you for the recipe

    • Cher on said:

      Is the recipe made with sweetened or unsweetened coconut milk?

      • jeanine from loveandlemons.com on said:

        unsweet (the kind that comes in a can)

  38. Pingback: 29 Ginger Recipes That Will Spice Up Your Life | Low BoreDom

  39. Stephanie H. on said:

    Just curious as to why you say not to use canned pumpkin. I’ve used canned pumpkin in similar soups before and it’s turned out quite well.

    • jeanine from loveandlemons.com on said:

      Hi Stephanie, you can try it if you want – I just haven’t (personally) had great results making soups with canned pumpkin (although I love it for baking!).

      • Stephanie H. on said:

        I find canned pumpkin has more moisture in it than fresh roasted pumpkin, so you have to reduce the amount of liquid you add. You might give that a try sometime when you don’t have fresh pumpkin or squash on hand.

  40. Pingback: TheBangkokGlobe | 29 Ginger Recipes That Will Spice Up Your Life

  41. Pingback: 29 Ginger Recipes That Will Spice Up Your Life | Sharing Interesting Stuff, Updates News & Free Tips

  42. Megan on said:

    Why not canned pumpkin?? I would think it would be quick, easy, and smoothe.

    • jeanine from loveandlemons.com on said:

      you can give it a try – I (personally) prefer real pumpkin or butternut squash in soups, I just find it has more flavor. But let me know if you use canned pumpkin and it works out!

  43. Lacey on said:

    This soup inspired me to roast pumpkin for the first time and it was so good. Delicious. Thanks for all your great recipes!

  44. Lacey on said:

    This soup inspired me to roast pumpkin for the first time and it was so good. Delicious. Thanks for all your great recipes!

  45. Lacey on said:

    This soup inspired me to roast pumpkin for the first time and it was so good. Delicious. Thanks for all your great recipes!

  46. Pingback: It’s Fall Y’all! | Genki Kitty's Blog

  47. Pingback: Savory Pumpkin Recipes - The Collaboreat

  48. Pingback: Five Friday Favorites 10.31.14 | Pamela Salzman & Recipes

  49. Pingback: あなたの人生にスパイスをきかせる29のショウガ色のレシピ | 健康に良い食事・悪い食事とは・・専門家が説明します!

  50. Pingback: shredded brussels sprout & apple salad | Love and Lemons

  51. Brooke from thewellfactor.com on said:

    I absolutely adore all of your recipes! I loved the extra little kick with the cayenne in this one. The soup was soooo delicious!

    • jeanine from loveandlemons.com on said:

      Thank you, Brooke – I’m so glad you liked it!

  52. Pingback: Vegetarian Thanksgiving Recipes | Love and Lemons

  53. Pingback: Recipe Box: Your 2015 Thanksgiving Recipe Guide - Vidya Cleanse

  54. Pingback: Recipe Box: Vidya Thanksgiving Recipe Guide - Vidya Cleanse

  55. Nikki from activevegetarian.com on said:

    Mmmm so many of my favorites all wrapped up in one! Can’t wait to try it :)
    Thanks for sharing!

  56. Elbie on said:

    I’ve made this soup several times now and I love the ease, flavor, and comfort of it! THANK you so much for the recipe!

  57. Pingback: 29 Ginger Recipes That Will Spice Up Your Life - All Foods Drinks

  58. Pingback: 29 Ginger Recipes That Will Spice Up Your Life - Life Style News - Life Style News

  59. Helen on said:

    What size can of coconut milk please?

    • jeanine from loveandlemons.com on said:

      Hi Helen – 14.5-oz

  60. Pingback: In Season - Fall Edition - Two Places at Once

  61. Pingback: Pumpkin Coconut Curry Bowls Recipe - Love and Lemons

  62. Pingback: A Healthier Holiday Season with Life Foods | Life Foods Inc. Blog

  63. Pingback: Seasonal Recipes from Life Foods and Beyond | Life Foods Inc. Blog

  64. Pingback: Pompoensoep zonder pan! - Cookingdom

  65. Andrea from followourpassion.com on said:

    This is one of my favourite combos. I substitute the pumpkin for acorn squash when I can’t find pumpkin. Great soup!

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: