Vegan Pumpkin Soup with Candied Cashews…a healthy and delicious Fall favorite made in minutes!
Vegan Pumpkin Soup Recipe
Vegan Pumpkin Soup is a creamy, delicious, and HEALTHY soup option to enjoy this fall season. With candied cashews sprinkled on top, it’s a seriously tasty vegan recipe!
With all the food I’m likely to eat next week (YAY FOR THANKSGIVING) I’m trying to make a few healthy choices in the days before. There will be plenty of high calorie appetizers and desserts around the holiday table, so I’m making a few better choices as options as well. Just because a recipe is healthier doesn’t mean it has to have less flavor! This Vegan Pumpkin Soup with Candied Cashews is packed with all the best tastes of Autumn and has just the right amount of sweet and spice. To die for!
If you love pumpkin, you’ll love this soup! Looking for more soup recipes, try this Roasted Butternut Squash Soup, Easy Gazpacho and this Healthy Vegetable Soup.
Try this Vegan Pumpkin Soup recipe this fall season. It’s simple, it’s flavorful, and it’s healthy!
Easy Vegan Soup Recipe for Fall
You guys might remember that last month I accepted Silk’s challenge to create a dairy free appetizer perfect for Gameday. I loved the recipe so much and was blown away that even I didn’t miss my beloved cheese! This month I wanted to share a dairy free Fall Favorite. I immediately thought of Pumpkin Soup!
It’s so simple to make this delicious power bowl with amazing alternative ingredients. Silk has so many options, but I chose Cashew Milk and Dairy Free Yogurt. You will NOT miss the dairy in this amazing Vegan Pumpkin Soup. Healthy comfort food. Doesn’t get better than that!
I adapted this Vegan Pumpkin Soup recipe from one of my very favorite sites (a favorite since before I started blogging!) Feed Me Phoebe. Phoebe is a constant inspiration for food that tastes good and is also good for you. Her site is such a gift and I hope you check it out!
Candied Cashews
I hope you love the candied cashews as a garnish. They were a last minute addition, but they might just be my favorite part of this Vegan Pumpkin Soup recipe! This entire soup is thrown together in less than 30 minutes. It’s worth a shot! Like I said, you won’t miss the dairy. Enjoy! If you were left with any left overs why not use those for cashew chicken or something else delicious you’ll find from the recipe recommendations!
This Vegan Pumpkin Soup with Candied Cashews will warm up your tummy and your day!
See the recipe card below for details on how to make Vegan Pumpkin Soup. Enjoy!
If you like this recipe, try these other fun pumpkin recipes:
- Baked Pumpkin Mac and Cheese
- Pumpkin Chocolate Chip Bread
- Pumpkin Spice Muffins
- How to Make Pumpkin Puree
- Pumpkin Gooey Butter Cake
- Pumpkin Dessert Lasagna
Vegan Pumpkin Soup with Candied Cashews
Ingredients
FOR THE SOUP
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 15- ounce cans pumpkin puree
- 1 tablespoon ground ginger
- 2 cups Silk Cashew Milk
- 2 cups low sodium vegetable stock
- 1 tablespoon pure maple syrup
- 3 teaspoons sea salt
- Silk Yogurt Alternative as garnish in vanilla or plain
- dash of hot sauce cilantro, and candied cashews for garnish
FOR THE CANDIED CASHEWS
- 1 1/2 cups raw cashews
- 1 1/2 tablespoons maple syrup
- 1 tablespoon chopped cilantro
- salt and pepper to taste
Instructions
- In a large stock pot or dutch oven, heat oil over medium/high heat. Add the garlic and let saute for about 2 minutes, or until translucent.
- Add the pumpkin, ginger, Cashew Milk, vegetable stock, maple syrup, and salt. Stir to combine well. Allow to come to a boil and then reduce heat to simmer.
- Allow soup to simmer for 20 minutes or until heated through and slightly reduced.
- While soup is simmering, make your candied cashews.
- Add cashews and maple syrup to a skillet over medium/high heat.
- Stir to coat the cashews in the maple syrup as they toast.
- When maple syrup begins to bubble, sprinkle the cashews with the cilantro, salt, and pepper. Continue stirring to coat and keep the cashews from sticking together. (If they stick together you can always break them apart later as well)
- Once maple syrup has all reduced down and only the cashews remain (they will be slightly toasted, about 5 minutes), remove from heat and allow to cool. Break apart into smaller pieces once cooled (if necessary)
- Serve the soup hot garnished with a couple dashes of hot sauce, chopped cilantro, and Silk Yogurt Alternative. Top with some candied cashews.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Waaaaay too many ads. Over done. Bye.
Hi Erica, unfortunately, the ads are what allow me (and most other bloggers) to continue to provide recipes for free. Without them, I would have to paywall my content to support all of the effort that goes into developing these recipes. For future reference, there is a “jump to recipe” button at the top of every page that takes you directly to the recipe card!
I am so excited to try the pumpkin soup! I got a bunch of pumpkins at a pumpkin patch and was looking to put them to good use. I would however substitute cashews with walnuts, just because I have those on hand. Thank you for a wonderful idea!!!
Nothing better than soup on a cold day, wish I had a big bowl of this in front of me right now! Gorgeous photos as always!
Thanks Krista!
Becky!! You are such a doll. Thank you so much for making this recipe, and for all your kind kind words about FMP. Your version is a serious improvement – those cashews!! OMG! Also, your food photography is beyond gorg these days. I’m one big cat emoji with heart eyes right now. xoxox
Aw thank you so much girl! Means a TON coming from you!!
This is the prettiest soup I’ve ever seen! Love that it’s dairy free – I’ve got to make it soon!
Thank you so much Amanda!
What a beautiful looking soup! I love that you used Silk cashew milk. I have yet to try it but I really want to get my hands on a container.
It’s my new addiction! I loved their almond milk before, but I can’t get enough of the cashew milk.
What an incredible looking soup. Perfect for a light dinner before the heaviness of Thanksgiving and her leftovers.
Thanks Amy!
This soup sounds lovely! I haven’t tried pumpkin soup {usually do butternut squash in the fall} but I need to put this on my list. I think it would be a nice starter on Thanksgiving!
I need to make Butternut Squash too! That is my fave. Thanks girl
Oh I love this SO MUCH! I have a thing were I don’t like naked soups. So AlL THE TOPPINGS! The cashews on here are just genius. Gorgeous presentation, friend!
I love your thoughts on naked soup! It’s weird right?? Thanks for stopping by girl!
Loving the colors in this soup! Orange is my favorite color after all haha. I’ve been trying to make healthier choices this week too well and next week! I’m going to let myself splurge on Thanksgiving but I’m working on trying not to over indulge before then haha.
We should all be able to splurge on Thanksgiving :)