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Spiced Pumpkin Soup - Vegan

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It's that time of year for nourishing comforting soups, stews, and curries. This delicious spiced vegan pumpkin soup is ideal for those cold Autumn days. It's easy to make and full of good nutrition. Impress your friends with this restaurant-style presentation.

pumpkin-soup-with wild-mushrooms-and-pumpkin-seeds
Roasted pumpkin soup with wild mushrooms

I love pumpkins

I was first introduced to pumpkins when working in the Michelin star kitchens of Gidleigh Park with Michael Caines back in 2008. Coming from the West of Ireland we only ever carved pumpkins at Halloween. We never actually had them as part of our dinner!

This Spiced Pumpkin Soup recipe is my rendition of the Pumpkin Soup recipe I learned to cook in Gidleigh Park as a 20-year-old commis chef. Adding in some warming spices inspired by my Asian culinary adventures.

I love pumpkins so much that I wrote an entire blog post about them! Please follow this link to learn all about this wonderous and versatile ingredient to incorporate into your recipes.

pumpkin-soup ingredients-laid-out before-cooking
Pumpkin soup ingredients ready to get cooking

Star Ingredients for Spiced Pumpkin Soup

I use Kabocha pumpkin for this soup. You can use whatever variety of local and seasonal pumpkins you find at your market.

To make this soup you will need:

  • Pumpkin
  • Olive oil
  • Shallots
  • Garlic
  • Ginger root
  • Turmeric powder
  • Cumin seeds
  • Water or vegetable stock
  • Coconut milk
  • Salt
  • Pepper

It's worth noting that different varieties of pumpkins will vary in color and flavor throughout the season.

For the garnish topping

This garnish is optional, it adds a nice restaurant-style presentation and provides some extra texture.

  • Roasted mixed mushrooms
  • Roasted shallots
  • Pumpkin seeds
fresh-pumpkin-display

Chefs Top Tip

By roasting the pumpkin first, you caramelize the natural sugars in the pumpkin. This will give a far superior flavor and texture than boiled pumpkin.

Comfort food

You are going to love this spiced pumpkin soup. It’s:

  • Warm
  • Comforting
  • Creamy
  • Smooth
  • Savory
  • Lightly spiced
  • Simple to make
  • Cost-effective
  • Satisfying
  • Nourishing
  • Healthy
pumpkin-soup-ready to-eat-with-the-raw ingredients.
Pumpkin and mushrooms, a true taste of Autumn

More recipes to try

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

pumpkin-soup-with wild-mushrooms-and-pumpkin-seeds
Jamie Raftery

Spiced Pumpkin Soup

5 from 1 vote
Creamy spiced pumpkin soup with mixed mushrooms; Vegan, Gluten-Free, Healthy, Delicious.
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Soup
Cuisine: International
Calories: 177
Ingredients Equipment Method Nutrition

Ingredients
 
 

For the soup
  • 40 ml Olive oil
  • 40 g Shallots sliced
  • 3 each Garlic cloves
  • 10 g Ginger root small dice
  • 500 g Pumpkin cut into small wedges
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin seed
  • 100 ml Coconut milk
  • 600 ml Water - filtered
  • 1 teaspoon Pink salt
  • ½ teaspoon Black pepper - ground
Garnish
  • 100 g Mushrooms selection
  • 20 g Pumpkin seeds
  • 50 g Baby onion roasted

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Peeler
  • Saucepan - medium size
  • Oven
  • Tray
  • Spatula
  • Spoon

Method
 

  1. Assemble all ingredients.
  2. Peel and slice the onions, garlic and ginger.
  3. Peel and slice the pumpkin into small wedges.
  4. Add the pumpkin and ½ the olive oil to bowl and season with a pinch of pink salt. Add this to a baking tray and roast in a pre-heated oven at 180c for 25 minutes until lightly golden brown.
  5. Meanwhile, add the remaining olive oil to saucepan and add the sliced onions, garlic and ginger, add a pinch of salt and saute gently for 4-5 minutes.
  6. Next, add the cumin seeds and turmeric, cook out for another 4 minutes.
  7. Now add the roast pumpkin, water and coconut milk.
  8. Bring to a gentle simmer and cook out for 8-10 minutes.
  9. Check seasoning, and add salt and pepper to taste.
  10. Allow to rest for 5 minutes.
  11. Add the soup to a blender and blitz for about 20 seconds on high until nice and smooth.
  12. Pour into serving bowls ready to serve, otherwise pour into storage container.
  13. This soup will last for up to 3 days in the refrigerator or 3 months in the freezer.
For the garnish
  1. Roast the mushrooms and onions in olive oil with a small pinch of salt until golden brown and cooked.
To finish
  1. Add the cooked mushrooms and pumpkin seeds to the top of the soup and serve

Nutrition

Serving: 200mlCalories: 177kcalCarbohydrates: 13gProtein: 4gFat: 13gSodium: 595mgPotassium: 612mgFiber: 2gSugar: 6gVitamin A: 10641IUVitamin C: 13mgCalcium: 50mgIron: 2mg

Tried this recipe?

Let us know how it was!
fresh-pumpkin-soup-served-with-mushrooms

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5 from 1 vote (1 rating without comment)

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