Go Back
+ servings
My Darling Vegan
Pumpkin Curry Soup with cashew creme

This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream.

4.5 from 2 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
 
Course: Soup
Cuisine: Vegan
Servings: 8 servings
Calories: 160 kcal
Author: Sarah McMinn
Ingredients
Curried Pumpkin Soup
  • 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
Cashew Cream
  • 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
Curried Pumpkin Seeds
  • 1 cup fresh pumpkin seeds
  • 1/2 teaspoon olive oil
  • 1 teaspoon curry powder
  • salt & pepper
Instructions
  1. In a large pot heat oil over medium-high heat. Add onions and sauté for 5-7 minutes, until onions are translucent.
  2. Add minced garlic and ginger and sauté for another minute until fragrant.
  3. Stir in pumpkin, carrots, curry and cumin.
  4. Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
  5. Remove from heat and allow soup to cool.
  6. Meanwhile combine all the ingredients for the cashew creme in a high-powered blender and puree until completely smooth. Set aside.
  7. 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)
  8. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
  9. 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.
Nutrition Facts
Calories Per Serving: 160
% Daily Value
Carbohydrates 17g 6%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 1g 6%
Sodium 642mg 28%
Potassium 545mg 16%
Fiber 2g 8%
Sugar 6g 7%
Vitamin A 13010IU 260%
Vitamin C 11.1mg 13%
Calcium 46mg 5%
Iron 2.4mg 13%