Vegan Cream of Pumpkin Soup


(Last updated 07/02/22)

A delicious vegan-friendly cream of pumpkin soup. This soup is so deliciously creamy, but without a drop of dairy in sight!

Vegan pumpkin soup garnished with cashew cream, coriander and pumpkin seeds.

Autumn has well and truly descended upon London. Trees are undressing themselves left, right and centre, with red and gold leaves littering the footpath. I can’t help but sigh with relief when I enter the house tightly wrapped in a scarf and beanie, and my host has the heater cranking…ahhhh. Of course, this means one thing in the kitchen – soup weather is in full-swing.

Close up of plant-based pumpkin soup with cashew cream.

I love soup, and can’t think of a more satisfying dish to eat at this time of the year. A bowlful is warming, comforting and nutritious; with no unusual, expensive or hard to source-ingredient needed to make something really spectacular. When it comes to soups, simple does it.

The Joys of Cashew Cream

Below is a recipe for a five-ingredient, vegan-friendly and dairy-free cream of pumpkin soup.

Traditionally, this soup would include dairy cream, making it not suitable for those following these dietary preferences. While a pumpkin soup sans cream is still absolutely delicious, you don’t have to forgo the creamy texture and can instead use an easy homemade plant-based concoction – that being, cashew cream.

This is really simple to whip up, you just soak cashews in water for 30 minutes and blend until smooth! It adds a lovely creamy element, while not stealing flavour show – you still get a full-bodied pumpkin soup.

Bowl of vegan cream of pumpkin soup served with pesto covered toast.

Vegan Cream of Pumpkin Soup

Prep Time: 15 mins
Cook Time: 40 mins
Serving Size: 4


  • ½ cup cashews + soaked in 1 cup water
  • 1.2 kg whole butternut pumpkin
  • 1 brown onion
  • 2 cloves of garlic
  • 1 L veggie stock (e.g. veggie stock cubes prepared with water, fresh pre-made stock or homemade stock)
  • Salt and pepper, to taste


  • Add the cashews and water together in a bowl. Leave to soak (for a minimum of 30 minutes).
  • Begin by cleaning the pumpkin. Carefully slice the butternut pumpkin in half. Spoon out the inner seeds, and discard. Place the flat-side of each halve down, and slice pumpkin into thick pieces from top to bottom. Then thinly slice the skin off each slice, and dice the flesh into large bite-sized pieces. Aim for each piece to be relatively uniform in size, so they’ll cook at a similar rate.
  • Peel onion and garlic, and discard skin. Roughly chop each.
  • Add to a large saucepan or soup pot the diced pumpkin, onion, garlic and veggie stock. The liquid might not fully cover everything – this is totally okay!
  • Bring to boil uncovered, and then reduce to a simmer until the pumpkin is tender – roughly 35-40 minutes.
  • Once the soup has finished cooking, blend together the cashews and water using a stick blender or food processor until super smooth. Put aside.
  • Blend soup using a stick blender or food processor. If you’re using a food processor, do NOT put hot soup into the blender as this can be dangerous – let is cool first.
  • Once soup is blended, pour in cashew cream and mix until smooth. Taste-test and add salt and pepper to your liking.


Gluten-free?Check to make sure your stock is certified gluten-free, as some can contain sometimes wheat.
Cashew cream not your preference?You can substitute the cashew cream out for dairy cream – simply add 100ml.
Serving suggestion Ladle hot soup into a bowl and drizzle with any leftover cashew cream. Sprinkle overtop a handful of freshly chopped herbs (e.g. Italian parsley), pumpkin seeds and a few turns of the pepper shakers. Great served with pesto smothered toast!

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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

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