Can I use a different type of squash instead of hokkaido?

While hokkaido squash offers a unique sweetness, you can substitute it with butternut squash or pumpkin, though the flavor profile may vary slightly.

What if I don't have oat cream or coconut milk for blending?

For a creamy texture, oat cream or coconut milk is recommended. You could try a cashew cream or a thicker plant-based milk, but the richness might differ.

Do I need to peel the hokkaido squash before cooking?

No, hokkaido squash skin is thin and edible, softening beautifully during cooking. Just wash it thoroughly and remove the seeds before cubing.

How long can I store leftover Cream of Pumpkin and Apple Soup?

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 1 month.

Can I make this soup spicier or add more herbs?

Absolutely! Adjust the chili flakes to your preferred heat level. You can also add more fresh rosemary or a pinch of thyme for an enhanced herbal note.

11 years ago

Cream of Pumpkin and Apple Soup
[Vegan]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

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A vibrant orange bowl of creamy vegan Cream of Pumpkin and Apple Soup, garnished with fresh rosemary sprigs and a sprinkle of chili flakes.

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Cream of Pumpkin and Apple Soup [Vegan]

845

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Cream of Pumpkin and Apple Soup [Vegan]

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.
Add broth or water and cook for about 20 minutes or until everything is cooked.
Transfer mixture with the cream to a blender and blend until smooth.
Return the soup to the pot. Heat it up a bit and serve warm. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.