Vegan Creamy Pumpkin Soup

– 1 15 ounce can pumpkin puree – Olive oil, or vegan butter – 1 onion, chopped – 3 cloves garlic, minced – 1 medium potato, diced – Vegetable broth – 1/2 cup raw cashews – Nutritional yeast flakes – 2 teaspoons onion powder – 1 teaspoon garlic powder – Ground cayenne pepper – 1 teaspoon salt, or to taste


1. Heat the oil in a large pot over medium-high heat. Add the onion, and cook until soft, for about 3 minutes. Add the garlic and cook until fragrant.

2. Add the potato and 2 cups of vegetable broth. Bring to a boil, cover the pot, and reduce to simmer for about 10 minutes, or until the potato is tender. Cool until the soup can be handled.

3. Meanwhile, add the remaining 1 cup of vegetable broth to a high-speed blender, along with the cashews, nutritional yeast flakes, onion powder, garlic powder, cayenne pepper, and salt. Process until it is smooth and creamy.

4. Add the potato mixture, and blend until the soup is smooth. Return the soup to the pot over medium-high heat, and add the pumpkin puree. Stir until it is fully incorporated. Bring to a boil, stirring with a whisk until the soup is bubbling.

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