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Gingered Red Kuri Squash Soup with Pomegranates

Sharon Palmer

If you have ever seen a bright red kuri squash, and weren’t quite sure what to do with it, here you go! This creamy soup is the best way to really let those amazing flavors shine through! Just a simple addition of ginger, turmeric, and garlic, along with shallots and mushrooms, brings the best out of this completely plant-based (vegan), gluten-free rich, creamy Gingered Red Kuri Squash Soup with Pomegranates. If you can’t find a red kuri squash, feel free to substitute any type of winter squash you prefer in this recipe.

All you have to do is roast the squash, scoop out the flesh, and add it to sautéed veggies and herbs, with vegetable broth and plant-based milk, then puree it until smooth. Garnish the top of the soup bowls with pomegranate seeds and walnuts, for shimmering beauty and a sweet-tart, nutty flavor.

Red kuri squash has a trademark bright orange-red color, with bumpy skin and bright orange flesh.

Winter squash is a powerhouse of nutrition, containing fiber, slow-digesting carbs, and carotenoids that promote heart health and reduce inflammation. Just pair this soup with a wholesome sandwich, such as my Vegan BLTA, or a hearty salad, such as my Kale Mandarin Quinoa Salad, and you’ll have a memorable, nutritious meal. Or turn to this recipe when you’re making a special dinner or holiday meal, as it’s simply stunning as your first course.

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Gingered Red Kuri Squash Soup with Pomegranates

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This plant-based, gluten-free creamy soup stars the stunning winter squash called red kuri, paired with vibrant ginger, garlic, turmeric, and mushrooms and garnished with pomegranate arils and walnuts.



Red Kuri Squash:

  • 1 small red kuri squash (about 1 ½ pounds; yields about 2 cups cooked, soft squash)
  • 1 teaspoon extra virgin olive oil
  • Salt and black pepper (as desired, optional)
  • Water


  • 1 tablespoon extra virgin olive oil
  • 1 shallot, diced (or ¼ red onion, diced)
  • 1 stalk celery, diced
  • 1 cup diced mushrooms
  • 2 cloves garlic, minced
  • 2-inch piece fresh ginger, grated
  • 1-inch piece fresh turmeric, grated (or substitute 1 teaspoon ground turmeric)
  • ¼ teaspoon black pepper
  • 1 cup vegetable broth
  • ½ cup plant-based milk, plain, unsweetened


  • ¼ cup pomegranate arils
  • ¼ cup chopped walnuts
  • Drizzle extra virgin olive oil


  1. Preheat oven to 375 F.
  2. Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 4 per each half).
  3. Place squash, peel facing down and flesh facing up, in a baking dish with a ½-inch of water on the bottom; drizzle with 1 teaspoon olive oil and season with salt and black pepper (as desired, optional). Roast on top rack of oven for about 25 minutes, until tender when pierced with a fork. Remove and cool slightly.
  4. While squash is roasting, heat 1 tablespoon olive oil in a heavy pot. Sauté shallots, celery, mushrooms, garlic, ginger, and turmeric for 4 minutes. Add black pepper and vegetable broth and simmer for 8 minutes.
  5. When squash is tender, spoon out flesh in chunks and place in the pot with soup mixture.
  6. Stir plant-based milk into pot with soup mixture, and heat an additional 3-4 minutes, until mixture is heated through and bubbling.
  7. Remove from heat and transfer to a large blender (do not overfill blender to avoid spilling), processing until smooth and creamy (about 3-4 minutes).
  8. Serve in 4 individual soup bowls (about 1 cup per serving).
  9. Garnish with pomegranate arils, chopped hazelnuts, and a drizzle of olive oil.
  10. Makes 4 servings
  • Category: Soup
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 125
  • Sugar: 4 g
  • Sodium: 258 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 3 g

Keywords: vegan soup, best vegan soup, winter soup, healthy soup, red kuri squash soup

For other plant-based soups, check out some of my favorites:

Vegetable Stone Soup
Kabocha Squash Leek Soup
Carnival Squash Soup with Fresh Turmeric

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