Vegan Creamy Pumpkin Soup

This vegan creamy pumpkin soup is a perfect recipe for the fall season. This soup is smooth, aromatic, and nourishing. Garlic adds a sweet and spicy note to this seasonal dish. Ideal for warming you up on a chilly fall night!!!

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Course: Soup

Cuisine: American

Keyword: Vegan Creamy Pumpkin Soup

Prep Time: 10

Cook Time: 15

Servings: servings

Calories: 334kcal

Ingredients

1 15 ounce can pumpkin puree
1 tablespoon olive oil or vegan butter
1 onion chopped
3 cloves garlic minced
1 medium potato diced
3 cup vegetable broth with 1 cup separated
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1 teaspoon salt or to taste

Instructions

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.
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.
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.
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. Serve while hot!

Nutrition