Vegan Pumpkin Ginger Soup

A delicious creamy pumpkin ginger soup recipe. This vegan pumpkin soup makes a perfect comfort dish for cold days. Let me show you how to make this pumpkin soup and top it with vegan cream and pumpkin seeds for a perfect finish.

Why Should You Make This Pumpkin Soup Recipe?

This recipe for a homemade vegan pumpkin soup is simple to make and can be enjoyed as a starter or main dish. Ginger goes well with pumpkin and gives your soup a unique flavor. This soup makes a tasty yet healthy dish for cold days which is ready in 40 minutes. 

Which Pumpkin Should You Use?

This recipe works great with every winter squash. My absolute favorite for this vegan pumpkin soup is the Red Kuri (Hokkaido) Squash, which you can eat it with the skin and therefore needs minimal preparation time. Check out this pumpkin guide for more detailed information about the winter squash varieties.

How To Make Pumpkin Soup?

• Chop all vegetables and cook them first in olive oil and pumpkin seeds oil. Pumpkin seeds oil gives your soup a rich pumpkin flavor.
• Add vegetable broth and let it simmer for 20 minutes.
• Blend your soup and season it with salt and pepper if needed.
• Top your soup with pumpkin seeds and vegan cream.
• You can store this pumpkin ginger soup for a few days in your fridge or freeze it up to a few months.

More Pumpkin Recipes You’ll Love:

• Roasted Pumpkin Wedges with Tahini Sauce
• Roasted Fall Vegetables (with Pumpkin)
• Coconut Butternut Squash Soup
• Vegan Pumpkin Mac and Cheese
• Homemade Pumpkin Puree

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5 from 2 votes

Pumpkin Ginger Soup

A homemade vegan pumpkin soup with ginger. Top it with vegan cream and pumpkin seeds for a perfect hot comfort soup on cold days.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course, Soup

Cuisine American

Keyword creamy pumpkin soup, soup with ginger, vegan pumpkin soup

Author Aline Cueni

Servings 4

Calories per serving 115kcal

Ingredients

• 1 tbsp coconut oil
• 1 onion, minced
• 1 clove garlic, minced
• 3 tbsp (30g) ginger, minced
• 0.9 lb (400g) pumpkin (weight without seeds), chopped
• 1 carrot (~100g), chopped
• 1 tbsp pumpkin seed oil
• 2.1 cups (500ml) vegetable broth

Instructions

• Peel and mince the onion, garlic, and ginger. Scrape out the seeds using a spoon and cut the pumpkin in chunks. Peel and chop the carrot.
• Heat the coconut oil over medium heat. Add the minced onion, garlic, and ginger and cook for 5 minutes.
• Add the chopped pumpkin, carrot, and pumpkin seed oil and cook for another 5 minutes.
• Add the vegetable broth and simmer for 20 minutes with the lid closed. Stir occasionally.
• Blend the soup in your mixer until creamy. Season with salt and pepper if desired. You can top your soup with vegan cream and pumpkin seeds.

Notes

• The best pumpkins for this recipe are Red Kuri (Hokkaido) Squash and Butternut Squash.
• The serving size is for four people as a starter or two people as a main dish.
• Using pumpkin seed oil gives this soup a rich pumpkin flavor.
• Add more liquid to the blender if the soup is to thick for your taste.

Nutrition per Serving

Calories: 115kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Sodium: 513mg | Potassium: 460mg | Fiber: 1g | Sugar: 5g | Vitamin A: 11325IU | Vitamin C: 12.5mg | Calcium: 32mg | Iron: 0.9mg

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