Why do I love autumn? Maybe it’s because of those chilly evenings spent under a blanket with a good book, or with a bowl of hot, comforting soup. Speaking of which, here is one of my favorite fall recipes – butternut squash soup made with warming ginger, black pepper, and a pinch of chili. Perfectly creamy, super flavorful, and completely vegan!
I think we can officially consider pumpkin season open! Which makes me super happy. I love pumpkin, mostly because it’s such a versatile ingredient. It works so well in cakes, desserts, soups, salads, casseroles, stuffed dishes, and so much more. The possibilities here are endless! During the season, it’s practically everywhere in all kinds of varieties, sizes, colors, and shapes. How could you not love it?
This is a simple, classic version of pumpkin soup made with just a few easy-to-find ingredients. It's about as straightforward as it gets, but that doesn't mean it isn't delicious. The addition of ginger, chili, and black pepper gives the soup a lovely warming kick without being overly spicy. If you love spicy food, feel free to add more chili!
Which pumpkin is best for cream of pumpkin soup?
You can make this soup with any edible pumpkin variety, but this time I used butternut squash. Depending on the type of pumpkin you use, you may need to adjust the soup's consistency by adding a little more or less broth.
Do I need to peel the pumpkin?
You don't need to peel Hokkaido pumpkins, their skin softens when roasted or boiled, blending perfectly. All other varieties (butternut squash, common pumpkin) should be peeled.
Cream of pumpkin soup – what to serve it with?
Ginger pumpkin soup loves a little crunch, which is why I recommend serving it with pumpkin seeds, bread croutons, or crackers. Pick your favorite crispy topping, but don't skip it!
From time to time, I serve this pumpkin soup topped with crumbled feta cheese or creamy goat cheese, but of course, it’s a non-vegan option.
How about more recipes that will help you prepare warming soups perfect for autumn evenings? Try our favourite recipes:
- Mushroom soup with eggs and beans (gluten-free, dairy-free)
- Easy green pea soup | healthy and gluten-free
- Creamy roasted tomato soup
Pumpkin soup | Vegan
Kitchen utensils
- Immersion blender / blender
Ingredients
- 1½ kg pumpkin
- 1 onion
- 3 garlic cloves
- 350 ml vegetable broth
- 1 tbsp olive oil
- piece of fresh ginger (1–2 cm, grated)
- 1 tsp dried sweet paprika
- large pinch of chili (or more)
- pinch of black pepper
- pinch of salt
To serve (optional)
- 1 tbsp pumpkin seeds
- toasted bread
Instructions
- Preheat the oven to 200°C (top and bottom).
- Cut the pumpkin into smaller pieces and remove the seeds. If you're using Hokkaido pumpkin, leave the skin on. For other varieties, peel it.
- Peel the onion and cut it into quarters. Leave the garlic cloves in their skins (this prevents them from burning and keeps them sweet). Transfer the pumpkin, onion, and garlic to a baking sheet, and drizzle with olive oil. Roast for about 25–30 minutes, until the pumpkin is completely soft.
- Transfer the roasted pumpkin, onion, and garlic (squeezed out of their skins) into a pot. Next, add the ginger, sweet paprika, chili, black pepper, and salt.
- Pour in the vegetable broth and bring to a boil. Simmer on low heat for a few minutes to let the flavors meld together.
- Next, blend using a high-speed or immersion blender until smooth.
- If the soup is too thick, add a splash of hot broth. Serve with your favorite toppings. Enjoy!
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Did you try this creamy pumpkin soup recipe? We would love to know what do you think!
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Anita
Made this for lunch today – taaaasty! Had that butternut squash in the cupboard for ages and this was the perfect solution. Will make it again, thank you!