Drinking this pumpkin soup with cashew cream is the perfect way to recover from a long winter day. It is packed full of nutrients and is bound to leave you feeling nourished and happy. It is so creamy and flavorful!

Pumpkin Soup with Cashew Cream [Vegan]

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Cooking Time



  • 1 medium onion, finely chopped
  • 3 slices celery, finely chopped
  • 3 cloves of garlic, peeled and chopped
  • Pinch of sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cinnamon
  • 3-4 sprigs of fresh thyme
  • 1 1/2 cups cut up butternut squash
  • 1 14 oz can pumpkin puree
  • 4 cups best quality organic vegetable stock
  • 1 cup cashews
  • 1/4 cup water
  • Juice of a lemon
  • Pinch of sea salt


  1. In a medium to large pan sauté the onion, celery and garlic in a couple of tablespoons of water for approximately 6-8 minutes or until soft. Add a little more water if the vegetables begin to get dry.
  2. Sprinkle over the the salt, pepper, cinnamon and thyme and toss to combine, then add the butternut squash and pumpkin puree stirring well to combine.
  3. Add vegetable stock, bring the soup to a boil, turn down to a simmer and partially cover with a lid. Allow to simmer until the vegetables are tender.
  4. Remove from heat and puree with an immersion blender or transfer to an upright blender and puree in batches.
  5. To make the cashew cream blender together all ingredients. If the mixture is too thick add a little more water to thin. The “cream” will keep in the refrigerator for up to a week.


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