• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Soups, Starters & Light Meals

    Published: Oct 23, 2019 · Modified: Jan 11, 2022 by joskitchenlarder · 22 Comments. · This post may contain affiliate links ·

    Spiced Pumpkin Soup Recipe (Vegan)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Mug with pumpkin soup and slice of buttered bread in front of it.

    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!

    Mug filled with pumpkin soup garnished with coriander leaf.

    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

    • Ingredients needed to make pumpkin soup.
    • Chopped ingredients to make 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.

    Two mugs of soup, butter in a dish and soda bread.

    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.

    Soup in a mug on a board with slice of bread.

    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.
    • Sliced leek being sautéed in a large soup pot.
    • Sauteeing all the vegetables before adding stock.
    • 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.
    • All the ingredients and stock in a large soup pot.
    • Cooked soup ready for pureeing.
    • Pumpkin soup being pureed with a stick blender.

    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

    Subscribe to our newsletter!

    Close up of pumpkin soup with coriander leaf on top.

    📋 Recipe

    Mug filled with pumpkin soup garnished with coriander leaf.
    Print Pin
    5 from 7 votes

    Spiced Pumpkin Soup Recipe

    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!
    Course First Course, Light Dinner, Light Lunch, Soup, Starter
    Cuisine British, International
    Keyword pumpkin soup, spiced pumpkin soup, vegan pumpkin soup

    Equipment

    • Soup Pot*
    • Stick Blender*
    Prep Time 15 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 55 minutes minutes
    Servings 4 servings
    Calories 164kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 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

    Nutrition Facts
    Spiced Pumpkin Soup Recipe
    Amount Per Serving
    Calories 164 Calories from Fat 41
    % Daily Value*
    Fat 4.59g7%
    Saturated Fat 3g15%
    Cholesterol 11mg4%
    Sodium 620mg26%
    Potassium 1240mg35%
    Carbohydrates 30g10%
    Fiber 4g16%
    Sugar 10g11%
    Protein 5g10%
    Vitamin A 27126IU543%
    Vitamin C 34mg41%
    Calcium 97mg10%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    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

    More Soups, Starters & Light Meals

    • Butternut squash and red lentil soup in a bowl garnished with parmesan and three pan fried sage leaves.
      Butternut Squash and Red Lentil Soup with Sage
    • Close up of kohlrabi on a wooden board.
      How to Cook Kohlrabi
    • Close up of cheese and onion quiche.
      Cheese and Onion Quiche (with Wild Garlic)
    • Hand holding a cracker dipped in pink hummus.
      Beetroot Hummus

    Reader Interactions

    Comments

      5 from 7 votes (2 ratings without comment)

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Chichi says

      October 24, 2019 at 2:45 am

      5 stars
      This is a great recipe for the season. I love pumpkin soup.

      Reply
      • joskitchenlarder says

        October 24, 2019 at 8:08 am

        Definitely! Thanks Chichi! 🙂

        Reply
    2. Noura says

      October 23, 2019 at 11:37 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        October 24, 2019 at 8:08 am

        Thanks Noura! 🙂 I'm super chuffed you liked it! 🙂

        Reply
      • Brooke says

        December 29, 2020 at 7:42 pm

        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!

        Reply
        • joskitchenlarder says

          December 29, 2020 at 7:57 pm

          Thank you for a lovely comment Brooke! I'm so pleased you enjoyed the soup! 🙂

          Reply
    3. Kelly Anthony says

      October 23, 2019 at 11:06 pm

      5 stars
      I love spicy so I love the option of adding chili oil and fresh ginger to give a little extra heat.

      Reply
      • joskitchenlarder says

        October 24, 2019 at 8:07 am

        Thanks Kelly! You're a girl after my own heart! 🙂

        Reply
    4. Anita says

      October 23, 2019 at 7:56 pm

      5 stars
      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. 🙂

      Reply
      • joskitchenlarder says

        October 24, 2019 at 8:04 am

        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!

        Reply
    5. Aimee Mars says

      October 23, 2019 at 7:50 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        October 24, 2019 at 8:00 am

        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.

        Reply
    6. Corina Blum says

      October 19, 2017 at 2:06 pm

      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

      Reply
      • joskitchenlarder says

        October 19, 2017 at 2:12 pm

        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

        Reply
    7. jacqui says

      October 16, 2017 at 9:06 am

      Love pumpkin soup and spicing it up a bit all the better. Sounds yummy

      Reply
      • joskitchenlarder says

        October 16, 2017 at 9:54 am

        Thanks Jacqui! I absolutely love fragrant spices and these work so well in combination with pumpkin.

        Reply
    8. Kirsty Hijacked By Twins says

      October 15, 2017 at 2:18 pm

      A perfect soup for this time of year! Delicious! Thank you for sharing with #CookBlogShare x

      Reply
      • joskitchenlarder says

        October 16, 2017 at 9:55 am

        Thanks Kirsty! Got to have pumpkin soup in October, it's a must! 🙂 x

        Reply
    9. Claire Thomas says

      October 11, 2017 at 8:27 pm

      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

      Reply
      • joskitchenlarder says

        October 12, 2017 at 2:21 pm

        Thank you Claire! 🙂 I do love turmeric too! Such a wonderful flavour plus all the goodness that comes with it! xx

        Reply
    10. Eb Gargano | Easy Peasy Foodie says

      October 11, 2017 at 5:33 pm

      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

      Reply
      • joskitchenlarder says

        October 11, 2017 at 6:41 pm

        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

        Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2025 Jo's Kitchen Larder | All Rights Reserved

    • Facebook
    • X
    • Pinterest
    • Reddit
    • Flipboard
    • Email
    • WhatsApp

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.