This vegan pumpkin soup is the perfect autumn appetiser. It has a wonderful pumpkin flavour with a hint of sweetness, and it’s creamy and thick. The addition of cashews makes this soup delightfully creamy without any aftertaste. A medjool date accentuates the natural sweetness of pumpkin.
When I think of autumn, I think of trees changing colour of their leaves from green to orange and red. I think about the weather getting colder and finding those sweaters again in my wardrobe. I think about cosy and warming food, and this includes pumpkin recipes. My vegan pumpkin soup fits perfectly with this autumn mood. Prepare this wonderfully tasting vegan pumpkin soup as an appetiser for a family gathering over the autumn holidays. Their taste buds will be pleasantly surprised.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious soup recipes:
Vegan Pumpkin Soup (V, GF)
Ingredients
- 500 g pumpkin (hokkaido, red kuri squash) deseeded and cubed
- 0.6 tsp salt or to taste
- 320 ml (1 1/3 cups) water
- 40 g cashews
- 5 g (1 tsp) vegan butter
- 18 g (1 medium) medjool date pitted
- a pinch of ground black pepper
For decoration:
- 5 ml (1 tsp) pumpkin seed oil divided; more if desired
- 4 g roasted pumpkin seeds
Instructions
- After deseeding pumpkin, chop it into bite-sized pieces. You will need 500g (recipe as originally written) of pumpkin after deseeding. Don't peel the orange exterior.
- Put the pumpkin into a pot, along with salt and water, and heat it over high heat on the stove. When it boils, turn the heat to low and cook covered for 20 min.
- While the pumpkin is cooking, roast pumpkin seeds for the topping at 180 °C for 6 min.
- After 20 min of cooking turn the heat off and transfer the hot content into a blender along with the other ingredients for the soup. Blend well into a silky and smooth soup.
- Divide between 2 bowls. For decoration, drizzle pumpkin seed oil and sprinkle roasted pumpkin seeds on top.
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