Last updated on February 6th, 2022 at 07:53 am
A vegan pumpkin soup without coconut milk!
This classic pumpkin soup is deliciously creamy, simple to make and loaded with warming flavours. With loads of pumpkin and spices to supercharge the flavour, this vegan soup is packed with goodness.
Boy, I love soup. Whether it’s a creamy zucchini soup, vegan mushroom soup or my pumpkin lentil soup with ginger, I just love the ease of soup. It’s simple, nourishing and the perfect tonic for busy lives.
This vegan pumpkin soup is my daughter’s absolute favourite thing for me to cook. She loves it and that’s saying a lot because I don’t mind telling you…the child is fussy. I sometimes feel like I am serving up dinner to one of the judges on Masterchef.
But this soup, she loves. We have it at least once a week and now you can too.
What We Love About This Soup
My daughter eats it! Even though it has pumpkin in it. Parent win.
To be fair, she loves my vegan pumpkin cupcakes too but she would never let regular old pumpkin cross her plate. Not a chance. So, I’m going to take this win and run.
This vegan pumpkin soup is so good. It’s:
Naturally gluten-free
Dairy-free
Super creamy and wonderful from the cashews
Coconut-milk free!
Really simple to make
Kid-friendly! and
Great for batch cooking.
What You’ll Need | Ingredients
To make the creamiest vegan pumpkin soup of your life, you’ll only need a handful of ingredients.
Pumpkin: You can use pretty much any type of eating pumpkin for this soup.
Cashews: Raw cashews make this soup irresistibly thick and creamy. Only use raw cashews not roasted. If you aren’t able to eat nuts, I have included a recipe variation below in the FAQ’s.
Spices: This pumpkin soup is full of warm flavours from the cinnamon, nutmeg, cumin and smoked paprika. We only use a touch so the flavours are gentle just adding notes in the background.
What is the Best Pumpkin For Pumpkin Soup?
Australia:Â Common types perfect for pumpkin soup include Jap/Kent, Queensland Blue, Jarradale or Butternut Pumpkin (that’s butternut squash in the US)
Here in Australia I tend to use Jap/Kent variety but that’s because it’s handy to me. Any type of edible pumpkin or butternut pumpkin will work.
US:Â Sugar pumpkin or butternut squash is perfect here.
How to Make The Tastiest Vegan Pumpkin Soup
You’ll find full instructions and measurements in the recipe card at the bottom of the post.
Recipe Variations
Change up your roasted vegan pumpkin soup with these spice variations. Use these in place of the spices in the recipe.
- Add a half teaspoon of curry powder to the pot with the stock for a curried pumpkin soup
- Sauté a tablespoon (or more to taste) of red curry paste with the onions for Thai red curry pumpkin soup.
- Add a clove of minced garlic and a thumb (1-inch) of finely grated ginger to the onions just before adding the pumpkin and cashews for an aromatic pumpkin and ginger soup.
Recipe FAQ’s
If you can’t eat nuts, substitute them for a sweet potato (around 220g). Add a cleaned and cubed sweet potato with the pumpkin to the soup. To make the soup creamy add two-thirds of a cup of dairy-free milk.
To store your pumpkin soup, allow it to cool completely and store it in a sealed container in the refrigerator for 3-4 days.
Yup. After blending, allow the soup to cool completely and transfer it to a freezer-proof container. Store in the freezer for up to 3 months.
Want more pumpkin? Try these vegan pumpkin recipes.
Hungry for More Plant-Based Goodness?  Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates. If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
Vegan Pumpkin Soup
A classic pumpkin soup that is anything but traditional, this vegan pumpkin soup is deliciously creamy, simple to make and loaded with warming flavours.
Servings: 5 serves
Calories: 310kcal
IngredientsÂ
Instructions
-
Heat the oil in a large soup pot or saucepan. Add the sliced onion and saute for 3 minutes or until the onion is soft.
-
Add the cinnamon, nutmeg, smoked paprika and salt to the onions and stir through for a minute before adding the pumpkin cubes and the cashews.
-
Pour in the stock and stir well.
-
Bring the heat up to high to bring the soup to a boil before reducing it to low-medium. Cook the pumkin soup at a simmer for around 15-minutes or until the cashews are soft and break apart easily.
-
Remove the soup from the heat and allow to it cool slightly before blending.
-
Transfer the soup carefully to a blender and blend until think and creamy. Add a touch of water if you would like to thin the soup out. Taste and season if needed. It’s ready to serve. Enjoy.
Notes
I can’t eat nuts. What else can I use?
If you can’t eat nuts, substitute them for a small sweet potato (around 200g). Add the cleaned sweet potato with the pumpkin and add both to the soup. To make the soup super creamy add two-thirds of a cup of dairy-free milk.
How long will this soup store?
To store your pumpkin soup, allow it to cool completely and store it in a sealed container in the refrigerator for 3-4 days.
Can I freeze it?
Yup. After blending, allow the soup to cool completely and transfer it to a freezer-proof container. Store in the freezer for up to 3 months.
Â
Nutrition
Calories: 310kcal | Carbohydrates: 46g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1605mg | Potassium: 1940mg | Fiber: 4g | Sugar: 19g | Vitamin A: 45458IU | Vitamin C: 49mg | Calcium: 128mg | Iron: 6mg
Add comment