vegan curried pumpkin soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: a crowd
  • olive oil to coat your pan
  • 1 large onion, diced
  • 2 cloves of garlic, finely minced
  • 2 teaspoons curry
  • ½ teaspoon coriander
  • ½ teaspoon garam masala
  • 3 15-ounce cans pumpkin (about 6 cups)
  • 5 cups vegetable broth
  • 2½ cups cashew cream (This is needs to be prepared ahead of time; see my cashew cream post)
  • ¼ cup brown sugar
  1. On medium-high heat, heat olive oil in soup pot until shimmering. Add chopped onion and cook to soften, about 7 minutes. Add garlic and cook for 3-4 more minutes with curry, coriander, and garam masala.
  2. Add pumpkin and broth to pot. Bring to boil then simmer for 15 minutes. Allow mixture to cool slightly.
  3. Using blender or food processor, blend mixture in portions.
  4. Add blended mixture back to pot and turn to low heat. Add cashew cream and sugar.
  5. Taste and add salt if needed.
  6. Serve topped with roasted almonds or a chopped avocado (Almonds are a nice touch and crunch. The avocado will blow your mind). This soup freezes well without the condiments.
Recipe by story of a kitchen at