This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream. A delicious fall dinner.
There’s no question about it – it’s Fall. With the wind and rain blustering around outside our little house, we have found ourselves hunkering down. This weekend we made cozy by filling the house with pumpkin spice scented candles and sad singer/songwriter music from our college days. The laughter of the kids as they chased each other in circles around the inside of the house still fills my heart as I write in the silent evening. The kettle now whistles and in a minute I’m going to get up, pour myself a cup of tea, and watch the wind storm from the window while I let the leftover soup cool enough so I can put it away. All is quiet. All is still.
This, my friends, is the most wonderful time of the year.
So much of my life is spent catching up or speeding ahead. Too much time is spent wanting something more. Or different. I live too often in the future, counting down the days before my kids gain a little more independence and I, autonomy. In the same day I am aching to return to the past – back to the days with cuddly infants who need nothing more than a mama’s touch. Or further yet, the days of little responsibility and endless freedom. I spend most of my time drifting between the past and the future, rarely stopping to catch my breath in the very moment in which I am living.
I mean it’s totally crazy. I’ll be sitting in the room with my kids, watching them interact with the world while peeking at my phone in search of some sort of distraction. Then it hits me. This is my life. This is all I know. And I’m looking for distraction from the only thing that is real – this very moment.
I’ve recently learned that when I catch myself doing this, I can bring myself back to the present through taking a few deep breathes and intentionally listening, feeling, smelling, and touching.
And I think through this I have figured out why I love Fall so incredibly much. There is something about the shorter days, the hunkering down, the fall’s harvest, the traditions of the holidays that makes me finally slow down, be still, and live my life. I fall into it so entirely and absolutely that for this season in time I forget about all else and just experience.
This Pumpkin Curry Soup epitomizes everything I love about Fall in it’s warm pumpkin-y goodness. And there’s nothing like it that keeps me grounded in the present moment because I don’t want to miss even one creamy bite.
This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream.
- 1 tbsp cooking oil
- 1 medium yellow onion, sliced thin
- 3-4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 6 cups chopped fresh pumpkin
- 2 cups chopped carrots
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- salt and pepper to taste
- 1 cup cashews, soaked for 30 minutes in hot water
- 1/2 cup warm water
- 2 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1 cup fresh pumpkin seeds
- 1/2 teaspoon olive oil
- 1 teaspoon curry powder
- salt & pepper
- In a large pot heat oil over medium-high heat. Add onions and sauté for 5-7 minutes, until onions are translucent.
- Add minced garlic and ginger and sauté for another minute until fragrant.
- Stir in pumpkin, carrots, curry and cumin.
- Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Remove from heat and allow soup to cool.
- Meanwhile combine all the ingredients for the cashew creme in a high-powered blender and puree until completely smooth. Set aside.
- Once the soup has cooled, blend in a food processor or blender until smooth (you may need to do this in two batches). Return the soup pot. Stir in half the cashew creme and season with salt and pepper. Gently reheat to desired temperature. Garnish with remaining cashew creme and curried pumpkin seeds (recipe follows)
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a small bowl toss pumpkin seeds with oil and spices. Spread in a single layer over baking sheet and bake for 8-10 minutes, stirring occasionally, until brown and fragrant.
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I have quite a few home grown pumpkins that need using up. Can you freeze this soup please?
Yeah, this soup should be good in the freezer for up to 1 month.
Hello. I’m new to the Vegan cooking (2+ months) but I am a lover of all things pumpkin. I did cheat and used canned pumpkin in place of fresh. I do have to admit I like more spice then what was given above, so I tweaked a little, but what MADE this soup was the pumpkin seeds A+ there. The cashew cream sauce was to die for as well. I will be making this again.
I know I’m bad, but how much canned pumpkin would be used in place of fresh? Thank you. This looks fabulous!!
Sarah, I have to say that your food photography is off the chart! Very impressive. Which makes your curried pumpkin soup look amazing!
Thanks so much Laura. You just made my day.
I too love Fall, Sarah, for all the reasons you mentioned. It just feels a bit slower… despite the fullness of the holidays.
I was just thinking about a soup… what am I going to make for dinner? I’ve got all this fantastic pumpkin puree and I want to do something savory with it. Then, I found your post! Inspiration hit and I’ve got all these ingredients in my refrigerator just waiting to be brought together! Thank you for this delicious recipe, Sarah!
I was thinking about that when I wrote this post – why does fall feel so much slower when holidays are so hectic? I’m not sure if it’s because it’s cold, rainy, and dark so my activities are more limited, or if it’s just the silence that falls after the busy summer…whatever it is, it’s the best!