Hearty pumpkin and crisp apples meet warming ginger in a silky, comforting soup that’s perfect for cool autumn days.
Here we go — the first pumpkin recipe of the season. With summer behind us, this soup brings all the cosy, autumnal flavours we crave: earthy pumpkin, sweet apple and a hint of spicy ginger.
Reasons to make this Pumpkin Apple Soup
A fresh combination of flavours
This soup offers a distinctive, balanced flavour profile. The natural sweetness and creaminess of roasted pumpkin blends beautifully with the crisp brightness of apple, while ginger adds a lively, warming bite. Together the ingredients create a comforting but intriguing bowl that’s different from the usual squash soups.
Celebrates seasonal produce
Autumn is the best time to enjoy both pumpkins and apples at their peak. This recipe highlights seasonal ingredients in a simple, unfussy way so their natural flavours shine.
Warming spices with health benefits
A touch of ginger and a sprinkle of mixed spice or pumpkin pie spice add warmth and depth. These spices not only enhance taste but can also support circulation and have anti-inflammatory properties, making the soup comforting on multiple levels.
Ideal for batch cooking and freezing
Soups are perfect for preparing ahead. This one freezes well for up to three months; simply defrost overnight in the refrigerator and reheat gently on the stove. Preparing a double batch is an efficient way to have quick, nourishing meals ready when you need them.
More Vegan Pumpkin Recipes:
Pumpkin Mac & Cheese
Mini Pumpkin Vegan Donuts with Cinnamon Sugar
Chocolate Chip Pumpkin Pancakes
📖 Recipe
Pumpkin, Apple & Ginger Soup
4 people
10 minutes
35 minutes
45 minutes
This soup blends roasted pumpkin with sweet apples and a bright note of ginger for a fragrant, velvety result. Serve with crusty bread and finish with pumpkin seeds, chives or a swirl of dairy-free cream for texture and contrast.
Ingredients
- 500 g / 1 lb fresh pumpkin, peeled and chopped into 2-inch pieces
- 2 medium gala apples, stalk removed and cut into large wedges
- 1 small red onion, cut into large wedges
- 3 garlic cloves (left unpeeled for roasting)
- 1 tbsp olive oil
- ½ tsp salt and pepper
- 1 thumb-sized piece of ginger
- ½ tsp mixed spice (or pumpkin pie spice)
- 500 ml / 2 cups vegetable stock
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste
To serve
- A swirl of coconut milk or dairy-free yoghurt
- Chives, chopped
- Pumpkin seeds, toasted
Instructions
- Preheat the oven to 200°C / 390°F. In a large roasting tin, combine the pumpkin, apple wedges, onion, the large chunk of ginger and the unpeeled garlic cloves. Drizzle with olive oil, season with salt and pepper, toss to coat and roast for 30–40 minutes until everything is tender and caramelised at the edges.
- When roasted, squeeze the soft garlic from its skins into a blender or food processor. Add the roasted pumpkin, apples, onion and ginger along with the mixed spice, vegetable stock and apple cider vinegar. Blend until smooth, adding extra stock if needed to reach the desired consistency. Taste and adjust seasoning.
- To serve, ladle into bowls and finish with a swirl of coconut milk or dairy-free yoghurt. Scatter chopped chives and toasted pumpkin seeds on top for crunch and contrast.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 308
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Unsaturated Fat 6g
Cholesterol 0mg
Sodium 569mg
Carbohydrates 32g
Fiber 7g
Sugar 13g
Protein 6g
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