Ginger-Apple Pumpkin Soup

This Ginger-Apple Pumpkin Soup recipe makes a delicious creamy soup with coconut milk, ginger, and cardamom. It's perfect for fall.

Ginger-Apple Pumpkin Soup (vegan)

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)

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 3 reviews

Ginger-Apple Pumpkin Soup

Prep time
Cook time
Total time
Serves: serves 4-6
  • 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)
  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.
You want about 2 cups of roasted & mashed squash. (Don't substitute with canned pumpkin).

Handmade bowls by: RossLab on Etsy


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Rate this recipe (after making it):  

  1. Rachel

    This was delicious- I had 3rds. Did not have coconut milk on hand so I used veggie broth powder and water. The cardamom was key. Also added a few drops of orange oil and about an inch worth of ginger root grated. Thank you!

  2. Becca

    Absolutely beautiful flavors and texture. Does this freeze well? Thank you for the wonderful warm recipe.

    • Jeanine Donofrio

      Yep, it freezes great!

  3. Jacki

    This soup was amazing! What a great way to get in the fall spirit and warm us up on a cold, rainy night! I don’t know how many people it’s supposed to feed, but my husband and I definitely polished it off in one meal. Hoping I have enough leftover pumpkin for a second batch 😉

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.