Creamy Pumpkin Soup

Creamy Pumpkin Soup

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.

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Creamy Pumpkin Soup

Prep Time15 mins
Cook Time40 mins
Servings: 4
Shared by: Maura Knowles


  • 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


  • Spread hemp, pumpkin or sesame seeds on a shallow baking sheet and toast for 10-15 minutes (Optional – but it makes them soooo good!).
  • 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.
  • Add the water and pumpkin. Cook for 40 minutes over a medium heat.
  • Once all the vegetables are cooked, puree the soup in a blender or food processor.
  • 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).
  • *Optional: 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.

Hope you enjoy this easy vegan recipe!

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