Vegan Recipe - Creamy Pumpkin Soup

shared by Maura Knowles
  • Vegan Recipe - Creamy Pumpkin Soup

    • Prep Time : 15 minutes
    • Cook Time : 40 minutes
    • Servings : 4
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    Inspired by the fabled Cinderella and her pumpkin, Morselicious Mo created this fabulous, “creamy,” dairy-free pumpkin soup recipe. YUM!  It makes a great dish for a vegan Thanksgiving table. And it’s part of our vegan Thanksgiving recipes section.


    1 tablespoon oil
    4 scallions (green onions), chopped
    2 cloves garlic, thinly sliced
    1 tablespoon chopped fresh ginger
    1/4 jalapeño pepper
    1/2 teaspoon turmeric
    1 cup water
    1/3 cup vegetable broth
    1/2 cup non-dairy “milk”
    1 medium sized pumpkin, peeled and cut into chunks
    OR 3 1/2 cups canned pumpkin
    1/2 cup Italian parsley, chopped
    2 tablespoons hemp seeds, toasted
    2 tablespoons pumpkin seeds, toasted

    Optional: Cashew cream


    1. Spread hemp, pumpkin or sesame seeds on a shallow baking sheet and toast for 10-15 minutes (Optional – but it makes them soooo good!).

    2. While the seeds are toasting, heat the oil in a large saucepan over low heat.
    Add the onion, garlic, ginger and jalapeño and sauté until the onions are translucent
    (not browned) approximately 5 minutes.

    3. Add the water and pumpkin. Cook for 40 minutes over a medium heat.

    4. Once all the vegetables are cooked, puree the soup in a blender or food processor.

    5. Top with parsley, basil, seeds and a spoonful of cashew cream.
    Swirl the cashew nut cream into the soup for a wonderful creamy consistency (and it makes it pretty).

    *Option, for a more intense pumpkin or squash flavor, cut pumpkin or squash in half and slow roast in oven, cut side down, at 350° for at least 30 minutes prior to adding to the soup.

    Let us know what you think of this easy vegan recipe: Creamy Pumpkin Soup!

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