A wonderful pumpkin soup, accompanied by a fantastic spicy garnish! Cashew and sage bring the nutty, warming flavors together with garlic powder and paprika.

Pumpkin Leek Soup [Vegan, Gluten-Free]



  • 42-ounces pumpkin
  • 10 1/2-ounces leeks
  • 9-ounces potato
  • 4 leaves sage
  • 1 teaspoon garlic powder
  • 6 tablespoons olive oil
  • Pepper to taste
  • 2 1/2-ounces cashews (for garnish)
  • 1-ounce pumpkin seed (for garnish)
  • 1 teaspoon sesame (for garnish)
  • 1 teaspoon garlic powder (for garnish)
  • 1 teaspoon paprika (for garnish)
  • 2 tablespoon olive oil (for garnish)
  • 1 teaspoon lemon juice (for garnish)
  • 2 sage leaves (for garnish)
  • Salt and pepper (for garnish)


  1. Put all the vegetables in a pot with 3 1/2 cups of water and let them boil.
  2.  When ready, add salt, pepper, and olive oil.
  3. Bring all of the ingredients to a simmer. When vegetables are tender, remove from heat.
  4.  For the garnish: put the cashews, pumpkin seeds, garlic powder, and paprika in a pan to roast for 1-2 minutes with the oil.
  5. Squeeze lemon juice.
  6. Serve the soup with the garnish on top.