This Spiced Pumpkin Soup is bright, fragrant, comforting and super tasty. Ever so gently spiced with ginger and turmeric, creamy without any cream, it will warm you right up! Perfect autumnal offering that is vegan and gluten-free too!
This vegan pumpkin soup is one of the dishes I have been making for years. It is a perfect autumn/winter warmer, that will definitely warm your cockles on a cold day!
Add big hunk of fresh, buttered bread, some crunchy homemade croutons or a sprinkle of roasted pumpkin seeds and it doesn't get any better or yummier than this!
Ingredients to make Spiced Pumpkin Soup
Pumpkin - To make this soup you can use either pumpkin or butternut squash. When buying your pumpkin make sure you go for smaller, cooking one as huge carving type pumpkins are not really suitable for eating. They are quite woody and taste truly horrible.
Leek or onion - Feel free to use either. I went for a leek as that's what I had at home at the time. Use white part of the leek and make sure you've cleaned all the grit hiding in the layers.
Celery - I tend to add celery stalk or two when making soups as together with onions (leeks) and carrots they make a fab flavour base. Feel free to leave out if you don't have it or are allergic.
Carrots - Perfect for bulking out this soup with veg.
Potato - I haven't used any cream in this soup but added potato will definitely help with creaminess.
Garlic - Flavour enhancer I never leave out!
Stock - Feel free to use homemade veggie or if you're not vegan chicken stock or use stock cubes. I've been using Kallo* and love them.
Spices (Turmeric & Ginger) - If you are not a fan of ginger/turmeric combo try replacing these with some smoked paprika and touch of cayenne pepper instead. However, if you stick to the recipe, I promise you won't regret it!
Fresh Coriander (Cilantro) - If you are not a fan of coriander/cilantro, try using fresh parsley instead.
Butter/Coconut Oil/Rapeseed Oil - Feel free to use either one of these.
When using butter I like to add a little bit of rapeseed oil with it to prevent it from burning. My recent vegan block butter discovery is Flora Unsalted Butter (not sponsored) which is available in most supermarkets in the UK.
As for coconut oil*, as this soup is gently spiced, it works beautifully.
Is Spiced Pumpkin Soup spicy?
I wouldn't say this soup is very spicy.
It's more warming and fragrant as both turmeric and ginger have warming properties.
You will definitely not be running to the kitchen to get some water.
If you wanted it spicier you can perhaps add some fresh ginger for that bit of a kick or drizzle some chilli oil* on top of your portion!
Spiced Pumpkin Soup Serving & Storing Suggestions
Big chunk of freshly baked bread with vegan butter would be my number one choice! It just doesn't get any more comforting than that.
I love to have it with my Easy Yogurt Bread Rolls or Irish Soda Bread with Yogurt you can see on the photos. It would also go beautifully with my freshly baked Easy Wholemeal Bread and my latest favourite Vegan Cheese Scones.
Alternatively, try my Vegetarian Sausage Rolls or perhaps my Greggs copycat Vegan Sausage Rolls- both really delicious and perfect with soup.
Consider making double batch of this lovely soup as it freezes beautifully, otherwise store in the fridge for 3-4 days.
If you decide to freeze it, make sure it's cold first, pour it into freezer safe containers and freeze for up to 3 months. Make sure you leave a little room in your containers for the soup to expand as it freezes.
Can I make Spiced Pumpkin Soup in my Instant Pot/ Pressure Cooker?
Absolutely, simply follow the instructions as per the recipe below using "Saute" function of your Instant Pot to soften your veggies first.
Once you get all the ingredients in the pot and pour over the stock set your Instant Pot to "Manual" or "Soup" setting for 8 minutes on high pressure. It will take approx. 10 minutes for the pot to come to pressure if you've used cold stock (less if you've used hot).
When the time is up, turn the pot off by pressing Keep Warm/Cancel button and do Quick Pressure Release (QPR) by moving the black, steam releasing valve to "Venting". Please take care during this process. Once you've done that, you can proceed to pureeing your soup with the stick blender.
***For other pressure cookers follow their specific user manual***
How To Make Spiced Pumpkin Soup - Step-By-Step Instructions
- Melt butter in a large stock/soup pan and add prepared leek or onion. Fry it for 8-10 minutes stirring occasionally until soft but not too coloured.
- Add garlic and all the remaining veg you've prepared earlier and let these fry for 5 minutes until they start to soften.
- Follow with salt, ginger, turmeric and stir well.
- Add stock and half a small bunch of coriander (stalks and leaves).
- Stir well and bring to a boil.
- Cover and simmer until all the vegetables are soft approx 20-25 min.
- Blend the soup with stick blender until smooth. Adjust seasoning to your taste and serve.
Have you tried my Spiced Pumpkin Soup?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
More delicious soups you might like
Roasted Celeriac & Sweet Potato Soup
Butternut Squash & Chestnut Soup
Roasted Tomato & Fennel Soup Recipe
Easy Leek & Potato Soup with Celeriac
Wild Garlic Soup
Curried Swede Soup
Creamy Cauliflower Cheese Soup
Jerusalem Artichoke & Carrot Soup
Ginger Spiced Beetroot Soup
Asparagus and Spinach Soup
Spinach & Mushroom Soup
More pumpkin recipes you might enjoy
Vegan Pumpkin Muffins
Pumpkin Banana Bread (Vegan)
Pumpkin Steamed Sponge Pudding
Easy Homemade Pumpkin Puree
Butternut Squash Macaroni Cheese
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📋 Recipe
Spiced Pumpkin Soup Recipe
Equipment
Ingredients
- 1 pumpkin or butternut squash (850g-1kg) peeled and diced
- 20 g vegan butter/coconut oil see notes
- 1 leek cleaned and sliced or you can use onion instead
- 2 garlic cloves crushed or sliced
- 2 celery stalks roughly chopped
- 2 carrots peeled and roughly chopped
- 1 small potato peeled and roughly chopped
- 1 ltr vegetable stock stock cube is fine
- 1 teaspoon sea salt
- 1 teaspoon turmeric see notes
- 1 teaspoon ground ginger see notes
- 15 g fresh coriander (cilantro) - half a bunch see notes
- more coriander and croutons to serve
Instructions
Hob/Stove Instructions
- Melt butter/oil in a large stock/soup pan and add prepared leek or onion. Fry it for 8-10 minutes stirring occasionally until soft but not too coloured.
- Add garlic and all the remaining veg you've prepared earlier and let these fry for 5 minutes until they start to soften.
- Add salt, ginger, turmeric and stir well.
- Add stock and half a small bunch of coriander (stalks and leaves).
- Stir well and bring to a boil.
- Cover and simmer until all the vegetables are soft approx 20-25 min.
- Blend the soup with stick blender until smooth. Adjust seasoning to your taste and serve.
Instant Pot/ Pressure Cooker Instructions
- Follow the instructions as per above using “Saute” function of your Instant Pot to soften your veggies first.
- Once you get all the ingredients in the pot and pour over the stock set your Instant Pot to “Manual” or “Soup” setting for 8 minutes on high pressure. It will take approx. 10 minutes for the pot to come to pressure if you’ve used cold stock (less if you’ve used hot).
- When the time is up turn the pot off by pressing Keep Warm/Cancel button and do Quick Pressure Release (QPR) by moving the black, steam releasing valve to “Venting”. Please take care during this process.
- Once you’ve done that, you can proceed to pureeing your soup with the stick blender as above.
Notes
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- When using butter I like to add a little bit of rapeseed oil with it to prevent it from burning. My recent vegan block butter discovery is Flora Unsalted Butter (not sponsored) which is available in most supermarkets in the UK. As for coconut oil, it works beautifully with this gently spiced soup.
- If you are not a fan of ginger/turmeric combo why not replacing these with some smoked paprika and touch of cayenne pepper for extra kick.
- If you are not a fan of coriander/cilantro, try using fresh parsley instead.
- Store in the fridge for 3-4 days.
- Freezer friendly for up to 3 months.
Nutrition
Update Notes: This post was originally published on 9 October 2017 and republished in October 2019 with more user friendly layout, updated recipe card, new photos & step by step instructions and in October 2020 it was updated to suit plant based diet.
Linkies:
Cook Blog Share with Everyday Healthy Recipes and Easy Peasy Foodie, Cook Once Eat Twice, Simple and in Season
Chichi says
This is a great recipe for the season. I love pumpkin soup.
joskitchenlarder says
Definitely! Thanks Chichi! 🙂
Noura says
I made this creamy soup today and it was delicious. The step-by-step instructions included in this post are useful. Will be cooking it again next week as everyone loved it!
joskitchenlarder says
Thanks Noura! 🙂 I'm super chuffed you liked it! 🙂
Brooke says
This is the best pumpkin soup! So easy to make and whip up for your boyfriend on a winter night. I put some chilly powder in too, for a bit of a kick 🙂
Thank you for the recipe!
joskitchenlarder says
Thank you for a lovely comment Brooke! I'm so pleased you enjoyed the soup! 🙂
Kelly Anthony says
I love spicy so I love the option of adding chili oil and fresh ginger to give a little extra heat.
joskitchenlarder says
Thanks Kelly! You're a girl after my own heart! 🙂
Anita says
I love the ginger and turmeric combo, and it goes so well with the pumpkin soup. I want to try with butternut squash and kabocha squash next. 🙂
joskitchenlarder says
Thanks Anita! I love this combination of spices too and make this soup with squash instead of pumpkin quite often once pumpkin season is over!
Aimee Mars says
I love how this recipe isn't cream-based. You get all the yummy healthy ingredient flavors without having them made bland by milk. This is definitely one to make during the fall and winter months.
joskitchenlarder says
Hi Aimee, thanks! 🙂 There is definitely no need for milk or cream here. I find potato always does the trick giving that veggie based creaminess instead.
Corina Blum says
I love ginger and turmeric in a pumpkin soup and think this would be perfect right now. It looks beautifully creamy too. Thanks for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thank you Corina! Fragrant spices are brilliant in soups at this time of year aren't they. Plus that slight amount of heat from ginger is an added bonus too. Pleasure to join in as always. x
jacqui says
Love pumpkin soup and spicing it up a bit all the better. Sounds yummy
joskitchenlarder says
Thanks Jacqui! I absolutely love fragrant spices and these work so well in combination with pumpkin.
Kirsty Hijacked By Twins says
A perfect soup for this time of year! Delicious! Thank you for sharing with #CookBlogShare x
joskitchenlarder says
Thanks Kirsty! Got to have pumpkin soup in October, it's a must! 🙂 x
Claire Thomas says
I love a squash soup, and I am mad for turmeric at the mo so I must give this a try! I have added to my pumpkin spice board on Pinterest as well x #recipeoftheweek
joskitchenlarder says
Thank you Claire! 🙂 I do love turmeric too! Such a wonderful flavour plus all the goodness that comes with it! xx
Eb Gargano | Easy Peasy Foodie says
This sounds so lovely and just the sort of thing I love to eat on a chilly autumn or winter's day. I like both spice combinations...and would be quite tempted to throw them all in and see what happens...I do love my spices! Thanks for sharing with #CookBlogShare 😀 Eb x
joskitchenlarder says
Thanks Eb! This one is a perfect autumn/winter warmer indeed! I absolutely love both spice combinations too but never tried them together. Perhaps next time I will for a bit of Spiced Pumpkin Soup Fusion 🙂 x