Which pumpkin is best for pumpkin soup?

Butternut squash makes the creamiest soup: its flesh is especially fine and slightly sweet, and it blends beautifully smooth. Hokkaido works well too and doesn't need to be peeled – its flavor is a little stronger and nuttier. Both varieties pair wonderfully with apple and parsnip.

Why add parsnip to pumpkin soup?

Parsnip brings an earthy-sweet note and makes the soup lovely and velvety. It tastes a bit like a cross between carrot and celery, only milder. It's an often underrated root vegetable and the perfect partner for pumpkin and the gentle sweetness of the apple.

How do you make pumpkin soup creamy without cream?

The secret is thorough blending: the pumpkin, parsnip and apple are cooked until very soft so they break down and the soup turns naturally silky. For extra creaminess you can stir in a splash of coconut milk or oat cream at the end – no dairy needed.

Can I make this pumpkin soup ahead or freeze it?

Yes, this soup is great for making ahead. Stored airtight it keeps for 3–4 days in the fridge and often tastes even rounder the next day. It also freezes well in portions. When reheating, simply add a little water or stock, as the soup thickens as it stands.

What toppings go with pumpkin soup?

Classic and quick are roasted pumpkin seeds – lovely with a pinch of chili – along with a few drops of pumpkin seed oil, fresh thyme and a dollop of vegan cream. A slice of freshly baked bread turns the soup into a full meal.

Pumpkin Soup with Apple and Parsnip – Vegan

Hello Lovelies, I think if I had to choose the one dish that stands for autumn, than it would be pumpkin soup for sure. As many varieties of pumpkin/squash there are there are also recipes for pumpkin soup, you just have to google it. But that's no wonder since pumpkin is so versatile and works with so many flavors. You can just cook it, or you can roast in the oven. You can add veggies or fruits, there are no limits to your fantasies.

One of my favorite combinations is adding apple to my soup, since I like the slight sweetness that the apple is giving to the soup. And there is a veggie or root, that I really like and that I feel is a bit underestimated or forgotten at some point: parsnip. Often just added to baby food, I think it has much more potential. We really like it roasted in the oven or pan roasted, but its also really good in juices or as chips. It taste similar to carrots or celery, but milder and gets a certain sweetness when roasted. And it's a perfect match for my pumpkin soup with apple, so that's the recipe I like to share with you today:

Creamy vegan pumpkin soup with apple and parsnip in a deep bowl, styled for autumn Just give me a piece of fresh bread to go a long with the soup and I'm in autumn heaven. I really like roasted pumpkin seeds, especially good a bit spicy with chili, some pepita oil, fresh thyme and vegan cream as topping.

Pumpkin soup with seeds and herbs from above, close-up

How do you like your pumpkin soup, whats your favorite addition to it? I recently also made one with roasted pumpkin and mango, a bit exotic, but turned our really delicious.

If you've caught the craving for warming autumn soups, there's more waiting for you in my kitchen: for a fruity-sweet twist I love my pumpkin soup with pears, if you want to put the parsnip center stage you should try my parsnip soup with white beans, and on cozy oven days my autumn lasagne with pumpkin is the ultimate comfort dish. I'd be so happy if you cook this soup, and I can't wait to hear your feedback.

Have a lovely autumn day everyone!

Pumpkin is the most forgiving vegetable of the autumn. Which variety to use for what, whether you need to peel it, and how to store it are all in my pumpkin guide.

Pumpkin soup with apple and parsnip

Verena's notes