Pumpkin, Apple and Ginger Soup Recipe for Cozy Fall Meals

Hearty pumpkin and crisp apples meet warming ginger in a comforting, autumn-ready soup.

Here we go — the first pumpkin recipe of the year.

Summer is behind us and cosy autumn flavours are here to stay.

This soup captures all of those seasonal vibes.

Reasons to make this Pumpkin Apple Soup

Vibrant, balanced flavours

The combination of smooth, earthy pumpkin, crisp sweet apple and spicy ginger creates a memorable and balanced soup. The flavours complement each other without overpowering the palate.

Celebrate autumn produce

This recipe makes the most of pumpkin and apple season, using fresh, in-season ingredients for peak flavour.

Warming spices

Ginger and a hint of mixed spice or pumpkin pie spice add warmth and depth. These spices not only taste comforting but also add a pleasant aromatic lift to the soup.

Great for batch cooking and freezing

Soups are ideal for preparing in advance. This pumpkin-apple soup freezes well for up to three months — defrost overnight before reheating for easy meals later on.

More Vegan Pumpkin Recipes:

Pumpkin Mac & Cheese

Mini Pumpkin Vegan Donuts with Cinnamon Sugar

Chocolate Chip Pumpkin Pancakes

📖 Recipe

Pumpkin, Apple & Ginger Soup

Yield:
4 people

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

This soup pairs earthy pumpkin with sweet apples and fresh ginger to create a comforting, layered flavour. Serve with crusty bread and garnish with pumpkin seeds, chives or a swirl of coconut milk.

Ingredients

500 g / 1 lb fresh pumpkin, peeled and chopped into 2-inch pieces
2 medium gala apples, stalk removed and cut into large wedges
1 small red onion, cut into large wedges
3 garlic cloves (leave unpeeled for roasting)
1 tbsp olive oil
½ tsp salt and pepper
1 thumb-sized piece of ginger
½ tsp mixed spice or pumpkin pie spice
500 ml / 2 cups vegetable stock
1 tbsp apple cider vinegar
Salt and pepper, to taste

To serve

A swirl of coconut milk or dairy-free yoghurt
Chives, chopped
Pumpkin seeds, toasted

Instructions

Preheat the oven to 200°C / 390°F. In a large roasting tin, combine the pumpkin, apples, red onion, a large chunk of ginger and the unpeeled garlic cloves. Drizzle with olive oil, season with salt and pepper, toss to coat and roast for 30–40 minutes until tender and caramelised.
When roasted, peel the garlic and transfer it to a blender with the roasted pumpkin, apples, onion and ginger. Add the vegetable stock, mixed spice and apple cider vinegar. Blend until smooth, adding more stock if needed to reach your preferred consistency. Adjust seasoning to taste.
To serve, ladle into bowls and finish with a swirl of coconut milk or dairy-free yoghurt. Sprinkle chopped chives and toasted pumpkin seeds on top for texture and colour.

Nutrition Information

Yield 4
Serving Size 1

Amount Per Serving
Calories 308
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Unsaturated Fat 6g
Cholesterol 0mg
Sodium 569mg
Carbohydrates 32g
Fiber 7g
Sugar 13g
Protein 6g

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