Ginger-Apple Pumpkin Soup

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.每年的这个时候,,pinterestis 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).


5.0from2reviews
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).撒上些橄榄油,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.撒上些橄榄油,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 #徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemonson Instagram.

59 comments

  1. dixya bhattaraifrom foodpleasureandhealth.comon 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 Printsfrom immigrantstable.comon 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!!

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon 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. Magalifrom uniklook.comon 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. Arika M.from arikacooks.wordpress.comon said:

    That soup looks velvety and rich.Yummy!!

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

    This looks wonderful and so comforting 🙂

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

    This looks wonderful and so comforting 🙂

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

      Ha,it does 🙂

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

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

  12. Eileenfrom hampiesandwiches.blogspot.comon 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.

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

      Ha – I'm loving squash season too 🙂

  13. 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!!

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

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

  14. Dorafrom ziripiti.comon said:

    lovely 🙂

  15. Leciafrom leciawphinney.comon said:

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

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

      thank you 🙂

  16. Jennifer Bfrom thefoodiepatootie.comon 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.🙂

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

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

  17. Laurenon 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

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

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

  18. Julie Karlafrom karlasnordickitchen.comon 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!!

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

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

  19. Jenon said:

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

  20. Feefrom thevegetariancenter.comon 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 ….哦,wow,it was gorgeous and the cardamom sure is the"secret ingredient".Thanks!!

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

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

  21. Paulfrom thecitylane.comon said:

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

  22. Nubiaon said:

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

    • Cheron said:

      Is the recipe made with sweetened or unsweetened coconut milk??

      • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

        unsweet (the kind that comes in a can)

  23. 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.

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon 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.

  24. Meganon said:

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

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon 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!!

  25. Laceyon said:

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

  26. Laceyon said:

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

  27. Laceyon said:

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

  28. Brookefrom thewellfactor.comon said:

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

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

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

  29. Nikkifrom activevegetarian.comon said:

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

  30. Elbieon 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!!

  31. Helenon said:

    What size can of coconut milk please??

    • jeaninefrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

      Hi Helen – 14.5-oz

  32. Andreafrom followourpassion.comon said:

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

  33. Susan Hon said:

    I wanted to love this,but I think the proportions were off.Two cups of pumpkin to one CAN of coconut milk resulted in an extremely rich soup that tasted predominantly of coconut.

    • Jeanine Donofriofrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

      I'm sorry you didn't like this one.

  34. Sarahon said:

    …Can I use regular milk instead of coconut milk?or chicken stock/broth?I'm allergic to coconut 🙁 What do you think would work best??

    • Jeanine Donofriofrom 徳赢真人娱乐场loveand徳赢vwin捕鱼游戏lemons.comon said:

      Hi Sarah,I would use broth (any kind) and maybe add a splash of cream at the end.Hope that helps!!

  35. Jackion said:

    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 😉

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