Cozy Creamy Pumpkin Soup

Featured in Comforting Bowls of Warmth.

A velvety warm bowl that blends Hokkaido pumpkin, apple, and sweet potato. Curry adds zing. Finished off with oat or soy cream. All vegan.

Rehan Magic House Recipes
Updated on Wed, 21 May 2025 15:20:15 GMT
A plate of creamy pumpkin soup with a dollop of sour cream and fresh parsley. Diced pumpkin sits nearby on a rustic wooden table. Pin it
A plate of creamy pumpkin soup with a dollop of sour cream and fresh parsley. Diced pumpkin sits nearby on a rustic wooden table. | magichouserecipes.com

This pumpkin sweet potato soup fills you up when it’s chilly outside. Hokkaido, sweet potatoes, carrots, and apples come together for a super creamy blend. Using soy cream keeps it on the lighter side.

Simply satisfying

You can toss this soup together fast with everyday stuff. It’s really smooth and all those natural pumpkin and sweet potato flavors just click.

What’s inside

  • Main: 600 g Hokkaido pumpkin 300 g sweet potatoes 2 carrots 1 apple.
  • Flavor base: 1 onion 500 ml broth 150 ml soy cream.
  • Spices: Salt curry pepper.
A bowl of smooth pumpkin soup with a swirl of sour cream, topped with herbs and black pepper, surrounded by diced pumpkin and fresh herbs on a wooden board. Pin it
A bowl of smooth pumpkin soup with a swirl of sour cream, topped with herbs and black pepper, surrounded by diced pumpkin and fresh herbs on a wooden board. | magichouserecipes.com

How to cook it

Getting ready
Dice up the veggies take out the seeds.
Kick-off
Sauté onion until soft then toss in the veggies and give them a quick fry.
Simmer time
Pour in the broth and cream let everything cook for 20 minutes.
Last steps
Add the apple blend it all up season it done.

Switch it up

Coconut milk turns it tropical. Ginger gives some heat. Try parsnip or cauliflower for something different.

Serve it nicely

Top with pumpkin seeds parsley some oil. Enjoy with crisp bread or a colorful salad.

Stays fresh

Keeps in the fridge for 3 days. Freeze it in batches thaw when you want heat and eat.

Make it pretty

A swirl of cream with pumpkin seeds or parsley looks great. Pair with sourdough for a killer meal.

Boost that flavor

Brown the veggies first for even more taste. Whether in a pan or oven you'll get that toasty goodness.

Anytime twist

Got summer? Add fresh herbs. In winter, try cinnamon. It’s tasty all year round.

Kid friendly

Go lighter on spices and add yogurt so it’s gentle. Some crunchy croutons on top and kids eat it right up.

Creamy pumpkin mash with a dollop of sour cream and fresh herbs, served with diced pumpkin. Pin it
Creamy pumpkin mash with a dollop of sour cream and fresh herbs, served with diced pumpkin. | magichouserecipes.com

No waste here

Leftovers? Stir into pasta or use as a risotto starter. You’ll always have a new tasty dish.

Frequently Asked Questions

→ Should the Hokkaido pumpkin be peeled?

Don't bother peeling—just wash it. The skin goes soft while cooking and is good for you too!

→ Why add apple to this?

The apple makes things naturally sweet and rounds things out. It goes really nicely with the pumpkin and curry.

→ What's a swap for soy cream?

Oat cream or coconut milk both work. They'll also give your soup that creamy texture.

→ Is it okay to freeze this soup?

Yep, it freezes well. When heating up, toss in a bit more liquid if you want it runnier.

→ Do I really need curry?

Curry gives the soup its kick. Add as much or as little as you like.

Cozy Creamy Pumpkin Soup

Thick Hokkaido pumpkin soup with sweet potato, jazzed up with curry and apple. No gluten and dairy-free.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Reham

Category: Soups & Stews

Difficulty: Easy

Cuisine: German

Yield: 4 Servings (1 pot)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 small apple.
02 Currypowder.
03 Parsley.
04 Optional garlic.
05 1 small onion.
06 2 carrots.
07 400 g sweet potato.
08 800 g hokkaido pumpkin.
09 2 tbsp olive oil.
10 250 ml soy cuisine.
11 750 ml vegetable broth.
12 Salt and pepper.

Instructions

Step 01

Add your seasonings, blend everything together, and pour a bit more broth if it’s too thick for you.

Step 02

Chop the apple in cubes and toss in. Let it cook just enough to soften.

Step 03

Pour in the soy cuisine and veggie broth, throw in parsley, and let it simmer 20 minutes.

Step 04

Warm up the oil and cook the onion and garlic if you want, then dump the rest of the veggies in.

Step 05

Wash the pumpkin, peel the sweet potato and carrots, cut them into cubes. Dice the onion.

Notes

  1. You can make it thicker or thinner—totally up to you.
  2. Garlic’s totally your call.

Tools You'll Need

  • Big pot.
  • Hand blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 444
  • Total Fat: 16 g
  • Total Carbohydrate: 46 g
  • Protein: 6 g