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.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
4.5 from 2 votes
Curried Pumpkin Soup
Course: Soup
Cuisine: Vegan
Keyword: Pumpkin Curry Soup
Servings: 8 servings
Calories: 160 kcal
Author: Sarah McMinn
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
Curried Pumpkin Seeds
  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
Pumpkin Curry Soup with cashew creme
Amount Per Serving
Calories 160 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 642mg28%
Potassium 545mg16%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 13010IU260%
Vitamin C 11.1mg13%
Calcium 46mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.