To me, nothing says “fall” quite like pumpkins do. When I start seeing pumpkins at my local grocery store, I know the season has really begun. Whether it’s my love of Halloween and how I’ve associated pumpkins with it or the orange color and the similarities with the leaves turning, I’m not entirely sure. But no matter what, I always try to incorporate pumpkins somehow this time of year.
This year, I went for pumpkin soup! The ingredients are so simple that it’s really just full on pumpkin flavor here. Just add a dash of cinnamon and maple syrup to highlight the natural sweetness of the pumpkin. It really helps to balance the sweet and savory flavors.
In addition to a simple list of ingredients, this soup is also easy to make! Just roast your pumpkin (1 inch pieces work best!), blend them up, then heat over the stove with the rest of the ingredients. Simmering just takes 10 mins, and then you have your soup!
While you’re roasting your pumpkin, you can work on an optional cashew cream. This savory side really compliments the pumpkin soup well, and can even add a bit more creaminess. Toasted pecans also add another yummy fall flavor, and they are super easy to make.
This recipe is gluten free as is, and it’s also kosher! Add on your favorite bread to dip in this soup, or serve with a grain as a side. It’s a perfect dish for those chilly fall nights. You can also make this soup a little spicy if you’d like by adding a dash of cayenne with the other ingredients.
I would love the hear how this recipe turns out for you and what changes you made to it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Pumpkin Soup with Cashew Cream & Toasted Pecans
Equipment
- blender
Ingredients
Pumpkin Soup
- 1 small pie pumpkin chopped into 1 inch pieces
- 2 tsp olive oil
- dash of salt and pepper
- ¾ cup vegetable broth
- 4 cups vegetable broth
- ¼ tsp cinnamon
- 1 tbsp maple syrup
Toasted Pecans
- ¼ cup pecans chopped
Cashew Cream
- ½ cup cashews raw, unsalted
- ¼ cup water
- 1 tsp olive oil
- 2 tbsp vegetable broth
- salt and pepper to taste
Instructions
Pumpkin Soup
- Roast the chopped pumpkin tossed with the oil, salt, and pepper on a parchment paper lined baking sheet for 40 minutes in the oven preheated to 450°F.
- When the pumpkin is done, add it to a blender with the ¾ cup broth and blend until smooth and creamy.
- Add the pureed pumpkin to a pot on the stove with the rest of the broth, as well as the sage, cinnamon, and maple syrup. Mix well and heat over medium heat to a low simmer.
- Let the soup simmer, uncovered, for 10 minutes. When done, serve hot with cashew cream and pecans if desired.
Toasted Pecans
- Place the chopped pecans in a pan and roast in the oven for 5 minutes on 350°F. You should begin to smell the pecans when they are done. If you smell them before the 5 minutes are over, remove them from the oven. Nuts go from roasted to burnt very quickly, so it's important to pay attention to them while they are in the oven. Set aside.
Cashew Cream
- Boil the cashews in water for 15 minutes. When done, drain and transfer to a blender with the water, olive oil, and broth.
- Blend the ingredients until smooth and creamy. Add salt and pepper to taste.
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