Vegan Pumpkin Soup with Cashew Cream & Toasted Pecans
This pumpkin soup is just 4 simple steps to make, and you can make it even more delicious by adding on the optional cashew cream and toasted pecans. This is the perfect recipe for those chilly fall nights!
Servings: 4 servings
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.