Spiced Pumpkin Soup Recipe (Vegan)

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 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 if you eat meat Sun-Dried Tomato and Basil Turkey 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 leave a comment to let me know what you thought, share your tips, tricks etc. If you have any questions, feel free to ask away too and I'll try and respond as soon as I can.

If you’ve made this recipe please rate it too! Thank you in advance!

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5 from 5 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

Cook Time 40 minutes

Total Time 55 minutes

Servings 4 servings

Calories 164kcal

Author Jo Allison

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 tsp sea salt
• 1 tsp turmeric see notes
• 1 tsp 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.

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