Creamy Pumpkin Soup

This easy Creamy Pumpkin Soup recipe is a perfect recipe for fall or any time of year. It’s made with roasted pumpkin and is super creamy and delicious and vegan too! It’s packed with flavor from veggies, garlic, onion, cumin and cinnamon and made creamy with coconut milk.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with pumpkin, click here.

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Prep time: 15 minutes

Cook time: 45 minutes

Ingredients:

• 2 oz. (900g) pumpkin, deseeded, peeled and cut into chunks
• 1 yellow onion, diced
• 1 medium carrot, diced
• 2 celery stalks, sliced
• 3-4 garlic cloves, skin on
• 3 cups (700ml) vegetable stock
• 1/2 cup (75g) raw cashew
• 2 Tbsp. olive or coconut oil, divided
• Sea salt and fresh ground pepper, to taste
• 1/3 cup (80ml) canned coconut milk
• 1/2 tsp. cumin powder
• 1/2 tsp. cinnamon powder

Optional Toppings:

• Toasted coconut flakes, coconut yogurt, fresh ground black pepper, chopped roasted cashew, fresh thyme, etc.

Directions:

1. Preheat the oven to 360F/180C and line a baking tray with parchment paper.

2. Place the pumpkin and garlic cloves in, season with salt and pepper, and drizzle 1 tablespoon of oil, then, with your hands, mix to coat.

3. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is fork tender.

4. Heat the remaining oil in a pot and saute the onions together with carrots and celery, for 3-4 minutes, until they soften. Add in the cashew and pumpkin, then squeeze in garlic from its skin.

5. Pour the stock in and simmer for about 15 minutes.

6. Add coconut milk, cumin and cinnamon powder, then stir to combine.

7. Using a hand blender, blend until smooth.

8. Ladle the soup into bowls and garnish with your desired toppings. Enjoy!