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top view of pumpkin curry soup recipe in two bowls with toasted pumpkin seeds and cashew cream

Pumpkin Curry Soup with Cashew Creme

This vegan pumpkin curry soup is full of warm and rich flavors that are perfectly fit for the cooler months whenever you are craving comfort and bold spices! Made with fresh pumpkin, curry powder, ginger, and garlic and topped with fresh cashew cream, this easy curry recipe is so tasty!
4.34 from 3 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 160kcal
Author: Sarah McMinn


Curried Pumpkin Soup

  • 1 tablespoon 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
  • ½ cup warm water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoon apple cider vinegar
  • ½ teaspoon salt

Curried Pumpkin Seeds


Curried Pumpkin Soup

  • 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, stirring to completely coat the pumpkin. 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.

Curried Pumpkin Seeds

  • 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.


Serving and Storing –  Top the soup with fresh parsley or cilantro for additional flavors and pair with artisan bread, your favorite appetizers, and side salads. Store the leftover pumpkin curry in an airtight container in the refrigerator for up to five days. To freeze, transfer the cooled leftovers to a freezer-safe bag or storage container and freeze for up to four months.
Reheating - When ready to reheat the soup, allow it to thaw in the refrigerator overnight and warm in the microwave or on the stovetop.
  1. Don't like pumpkin? Substitute the pumpkin with sweet potato, butternut, or acorn squash.
  2. Garnish with almonds, peanuts, or cashews rather than roasted pumpkin seeds.
  3. For a nut-free version, the creaminess of this soup can be substituted with full-fat coconut milk. Just note it will add a slight coconut flavor to the soup.
Recipe Tips - For less mess, blend the soup with an immersion blender instead of transferring it to a blender. The soup won't be as silky smooth but it will work!


Calories: 160kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 642mg | Potassium: 545mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13010IU | Vitamin C: 11.1mg | Calcium: 46mg | Iron: 2.4mg