There is nothing like a big bowl of warm soup when the weather gets colder, and a good one to start with is this creamy pumpkin and apple soup! It's slightly sweet from the squash and apple, a little spicy from the ginger, and creamy from the oat or coconut milk. It's the fall soup of your dreams!

Cream of Pumpkin and Apple Soup [Vegan]






  • 1 small hokkaido squash
  • 1 apple
  • 1 onion
  • 1 clove of garlic
  • 1 small piece of ginger
  • 1 teaspoon coconut oil
  • 1/2 cup of oat cream or coconut milk
  • 1 teaspoon turmeric
  • 2 tablespoons fresh rosemary leaves
  • 3 cups of vegetable broth or water
  • Chili flakes, salt, pepper


  1. Heat up coconut oil in a pot. Cut hokkaido and apple into small cubes, chop onion, mince garlic and ginger and add them to the pot with rosemary, turmeric, chili, salt and pepper. Sauté for five minutes.
  2. Add broth or water and cook for about 20 minutes or until everything is cooked.
  3. Transfer mixture with the cream to a blender and blend until smooth.
  4. Return the soup to the pot. Heat it up a bit and serve warm. Enjoy!

Nutritional Information

Total Calories: 845 | Total Carbs: 93 g | Total Fat: 53 g | Total Protein: 11 g | Total Sodium: 2,370 mg | Total Sugar: 26 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.