Vegetable and Grain Soups

Gingery Pumpkin-Apple Soup with Roasted Carrots (Dairy-Free, Vegan)

With its sweet, earthy taste, butternut squash soup with apples and ginger is my favorite for the month of October. I like to play with spices when I am cooking pumpkin soup, but you can use your favorite seasonings and herbs. The roasted carrot chips are a perfect addition to this soup.

Seasoned Carrots on a baking tray, ready for roasting

Apple and butternut squash soup with roasted carrots and pumpkin seeds

Gingery Pumpkin-Apple Soup with Roasted Carrots

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By Yelena Strokin Serves: 6


  • 1 medium pumpkin, about 3 lb. (I used butternut squash)
  • 2 Tbsp. coconut oil
  • 2 carrots, chopped
  • 2 medium apples, peeled, cored and chopped
  • 1 small yellow onion, chopped
  • 1 Tbsp. fresh ginger, peeled and chopped
  • 6 cups vegetable stock or water
  • Himalayan pink salt and freshly ground pepper to taste
  • freshly grated nutmeg 
  • pinch of cardamom
  • pinch of cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • pumpkin seeds to serve
  • For the roasted carrots:
  • 1 bunch carrots, peeled and trimmed, and halved lengthwise
  • 1 Tbsp. olive oil
  • 3 fresh thyme sprigs (optional)
  • salt and freshly ground pepper



Preheat an oven to 400°F. Line a baking sheet with parchment paper.


To make the roasted carrot chips: In the baking sheet, combine the carrots, thyme sprigs, and olive oil. Season with salt and pepper. Transfer the sheet to the oven and roast until the carrots are just tender, 25 to 30 minutes.


In a large, heavy pot over medium-high heat, melt the coconut oil. Add the onion and ginger and sauté for about 3 minutes. Add the pumpkin, apples, carrots, and water or vegetable broth and bring to a boil. Reduce the heat to low and simmer, covered for 25 minutes. Remove from the heat and let cool slightly.


Working in batches, puree the soup in a blender or food processor. Return the soup to the pot and season with salt and pepper and all the seasonings that you like (cinnamon, cardamom, paprika, turmeric, nutmeg).


Ladle the soup into warmed bowls, garnish with the roasted carrot chips and the pumpkin seeds. Serve immediately.

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  • Reply
    October 15, 2014 at 12:33 pm

    Pumpkin is one of my absolutely favorite autumn ingredients and I love pumpkin soup! Never added and apple, though.

    As always, great photos, Yelena!

    Greetings! – Dominique

  • Reply
    Shibi Thomas
    October 15, 2014 at 1:50 pm

    Comforting soup for the rainy weather.

  • Reply
    October 16, 2014 at 9:02 am

    This soup looks so creamy, bright and delicious!

  • Reply
    La Table De Nana
    October 16, 2014 at 12:44 pm

    Beautiful presentation.

  • Reply
    October 16, 2014 at 9:38 pm

    I never thought that I would say this about a humble root vegetable but I am lusting after those carrots! They looks amazing and they really add a lot of interest to the soup. I love all things pumpkin and this soup is going to be taken for a trot around the dance floor ASAP 🙂

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