Vegan Pumpkin Soup with Candied Cashews

Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas!

 Vegan Pumpkin Soup with Candied Cashews…a healthy and delicious Fall favorite made in minutes!

Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas!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!Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas! Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas!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 starter (or meal) 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 soup. Healthy comfort food. Doesn’t get better than that!Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas! Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas!I adapted this 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! You can see her original recipe HEREVegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas! Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas!I hope you love the candied cashews as a garnish. They were a last minute addition and they might just be my favorite part! 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!

Vegan Pumpkin Soup with Candied Cashews...a healthy and delicious Fall favorite made in minutes! SO MUCH FLAVOR! Made with cashew milk and topped with spicy sweet cashews. Perfect recipe for Thanksgiving and Christmas!

This Vegan Pumpkin Soup with Candied Cashews will warm up your tummy and your day!

Enjoy!

Serves 4

Vegan Pumpkin Soup with Candied Cashews

10 minPrep Time

20 minCook Time

30 minTotal Time

Author:

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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

  1. 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.
  2. 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.
  3. Allow soup to simmer for 20 minutes or until heated through and slightly reduced.
  4. While soup is simmering, make your candied cashews.
  5. Add cashews and maple syrup to a skillet over medium/high heat.
  6. Stir to coat the cashews in the maple syrup as they toast.
  7. 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)
  8. 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)
  9. Serve the soup hot garnished with a couple dashes of hot sauce, chopped cilantro, and Silk Yogurt Alternative. Top with some candied cashews.
  10. Enjoy!
7.6.6
2040
https://www.thecookierookie.com/vegan-pumpkin-soup/
ESHA Logo
Calories
604 cal
Fat
45 g
Carbs
41 g
Protein
14 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comments

Angie | Big Bear's Wife
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.
Liz @ Floating Kitchen
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!
    Becky Hardin
    I love your thoughts on naked soup! It's weird right?? Thanks for stopping by girl!
Julia
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!
Amy Stafford
What an incredible looking soup. Perfect for a light dinner before the heaviness of Thanksgiving and her leftovers.
Nutmeg Nanny
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.
    Becky Hardin
    It's my new addiction! I loved their almond milk before, but I can't get enough of the cashew milk.
amanda @ fake ginger
This is the prettiest soup I've ever seen! Love that it's dairy free - I've got to make it soon!
Phoebe @ Feed Me Phoebe
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
Krista @ Joyful Healthy Eats
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!
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