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
 
Author:
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

62 comments

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  1. Lecia from leciawphinney.com
    10.02.2014

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

  2. 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
      10.04.2014

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

  3. Eileen from hampiesandwiches.blogspot.com
    10.01.2014

    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
      10.04.2014

      Ha – I’m loving squash season too 🙂

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

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

    This looks wonderful and so comforting 🙂

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

    This looks wonderful and so comforting 🙂

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

  8. Arika M. from arikacooks.wordpress.com
    10.01.2014

    That soup looks velvety and rich. Yummy!

  9. Magali from uniklook.com
    10.01.2014

    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

  10. 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.

  11. 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 😉

  12. 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
      10.04.2014

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

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

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.