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–+ servings
A bowl of pumpkin soup with crispy chickpeas.

Vegan Pumpkin Soup Recipe

A classic pumpkin soup that is anything but traditional, this vegan pumpkin soup is deliciously creamy, simple to make and loaded with warming flavours.
5 from 8 votes
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Course: Main | Soup
Cuisine: American | Vegan
Diet: Gluten Free | Vegan | Vegetarian
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Servings: 5 serves
Calories: 310kcal
Author: Amanda Logan

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

FAQ's
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.
 

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
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