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Easy Creamy Pumpkin Soup Recipe-14
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5 from 4 votes

Easy Creamy Pumpkin Soup Recipe

This easy pumpkin soup recipe is vegan, super tasty and full of flavor. A perfect cold-weather recipe.
Course dinner, lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 229kcal
Author Mihaela

Ingredients

  • 2 oz (900g) pumpkin deseeded, peeled and cut into chunks
  • 1 yellow onion diced
  • 1 medium carrot diced
  • 2 celery stalks sliced
  • 3-4 garlic cloves skin on
  • 3 cups (700ml) vegetable stock
  • 1/2 cup (75g) raw cashew
  • 2 Tbsp olive or coconut oil divided
  • Sea salt and fresh ground pepper to taste
  • 1/3 cup (80ml) canned coconut milk
  • 1/2 tsp cumin powder
  • 1/2 tsp cinnamon powder

OPTIONAL TOPPINGS:

  • toasted coconut flakes, coconut yogurt, fresh ground black pepper, chopped roasted cashew, fresh thyme. etc
US Customary - Metric

Instructions

  • Preheat the oven to 360F/180C and line a baking tray with parchment paper.
  • Place the pumpkin and garlic cloves in, season with salt and pepper, and drizzle 1 tablespoon of oil, then, with your hands, mix to coat.
  • Roast in the preheated oven for 25-30 minutes, or until the pumpkin is fork tender.
  • Heat the remaining oil in a pot and saute the onions together with carrots and celery, for 3-4 minutes, until they soften. Add in the cashew and pumpkin, then squeeze in garlic from its skin. 
  • Pour the stock in and simmer for about 15 minutes.
  • Add coconut milk, cumin and cinnamon powder, then stir to combine.
  • Using a hand blender, blend until smooth.
  • Ladle the soup into bowls and garnish with your desired toppings.

Video

Notes

Please read the Tips & Tricks in the article before making this easy pumpkin soup recipe! Below is just a summary.
  1.  Best pumpkins for soup: butternut squash, golden nugget, Jap, Cinderella, Queensland blue pumpkin
  2.  You can cut the pumpkin into large chunks or wedges.
  3.  Best spices for vegan pumpkin soup: cinnamon, nutmeg, smoked paprika, cumin. You can change and adjust them to your taste.
  4.  You can serve this vegan pumpkin soup with other dishes like whole roasted chicken or turkey, any baked fish, or ratatouille.

Nutrition

Calories: 229kcal | Carbohydrates: 14g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Sodium: 726mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2870IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg