This vegan pumpkin soup is creamy without coconut milk or dairy. Cooking raw cashews in with the pumpkin gives the blended soup a silky texture, while cinnamon, nutmeg, cumin and smoked paprika add gentle warmth. It's an easy, comforting soup that's ready in around 30 minutes.
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Soup is the ultimate lazy girl's go-to and sometimes I can be a proud lazy girl. 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, comforting and perfect for busy days.
This vegan pumpkin soup with cashews is simple, quick and a family favourite.
Why This Vegan Pumpkin Soup Recipe Works
Reader review. "The flavour profile of the spice blend perfectly brings out the warm flavours of the pumpkin. On a cold winter's night, this is the comforting pumpkin soup you've been looking for." ★★★★★(Kirby)
Vegan Pumpkin Soup Ingredients & Substitutions
To make this creamy vegan pumpkin soup, you'll only need a handful of ingredients.
Pumpkin. Our hero ingredient! This soup will work with almost any edible pumpkin. I usually use Jap (Kent) pumpkin in Australia because it has a naturally creamy texture and is readily available.
Cashews. Raw cashews are the secret to this soup's creamy texture. They soften as they cook and blend into a silky consistency without the need for coconut milk or dairy. Use raw cashews rather than roasted, as roasted cashews will change the flavour of the soup and won't blend as smoothly.
If you need a nut-free version, see the substitution in the FAQs below.
Spices. Cinnamon, nutmeg, cumin and smoked paprika add gentle warmth to the soup without overpowering the sweetness of the pumpkin.
What is the Best Pumpkin For Pumpkin Soup?
You can make this soup with almost any edible pumpkin or winter squash. I usually use Jap (Kent) pumpkin because it has a naturally creamy texture and is readily available in Australia.
In Australia: Jap (Kent), Queensland Blue, Jarrahdale and butternut pumpkin all work well.
In the US: Look for sugar pumpkin or butternut squash. Butternut squash is particularly easy to find and makes a lovely creamy soup.
How to Make the Creamiest Vegan Pumpkin Soup
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1. Sauté onion
Heat the oil in a large soup pot or saucepan. Add the sliced onion and sauté for 3-4 minutes or until the onion is soft.
Step 2. Bloom spices
Add the spices and continue cooking for another minute.
Steps 3 and 4. Add pumpkin and raw cashews
After cooking for a minute, add the chopped pumpkin and cashews.
Steps 5 and 6. Add liquids and simmer
Stir to combine and add the vegetable stock. Bring the liquid up to a boil over medium heat. Reduce the heat to low-medium and cook the soup at a simmer for around 15-minutes or until the cashews and pumpkin are soft.
Step 7. Blend until smooth
Remove from the heat and allow the soup to cool slightly. Carefully transfer it to a blender and blend until completely smooth or blend in the pot with an immersion blender.
Recipe Variations
Change up your vegan pumpkin soup with these spice variations. Use these in place of the spices in the recipe.
FAQs
For a nut-free version, replace the cashews with about 220g sweet potato. Peel and cube the sweet potato and add it with the pumpkin. Once cooked and blended, add two-thirds of a cup of dairy-free cream, such as Oatly or Flora.
To store your pumpkin soup, allow it to cool completely and store it in a sealed container in the refrigerator for 3-4 days.
Yes, this pumpkin soup freezes well. After blending, allow the soup to cool and transfer it to a freezer-proof container. Store in the freezer for up to 3 months.
This vegan pumpkin soup recipe cooks raw cashews right in with the pumpkin and stock before blending to create a creamy, full-bodied pumpkin soup.
Pumpkin Lovers! Try These Pumpkin Recipes
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Make This Recipe
Vegan Pumpkin Soup Recipe
Ingredients
- 1.3 kg pumpkin 2.9lb (unpeeled weight) peeled and cubed
- 2 tablespoon olive oil
- 1 yellow (brown) onion peeled and finely sliced
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ⅔ cup raw cashews
- 3 ½ cups vegetable stock
- ½ cup water optional
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
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Kirby says
The flavour profile of the spice blend perfectly brings out the warm flavours of the pumpkin. On a cold winter’s night, this is the comforting pumpkin soup you’ve been looking for.
Amanda says
Thanks Kirby! I am glad you enjoyed it. 🙂