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Mug filled with pumpkin soup garnished with coriander leaf.
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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
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 164kcal
Author Jo Allison


  • 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


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.


  • 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. 


Calories: 164kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4.59g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 620mg | Potassium: 1240mg | Fiber: 4g | Sugar: 10g | Vitamin A: 27126IU | Vitamin C: 34mg | Calcium: 97mg | Iron: 5mg