Last Updated on December 17, 2024 by Christin Gillespie

Sweet, creamy, and fall infused, this Vegan Cream of Pumpkin Soup has it all, minus the cream. Unlike the traditional pumpkin soup recipe, this vegan version uses cashew cream instead of heavy cream to encompass that rich and velvety smooth consistency. It’s the perfect autumn soup recipe that is cozy and easy to make.

Looking for the perfect creamy pumpkin soup recipe? Look no further, because this Vegan Cream of Pumpkin Soup recipe is super rich and decadent, just as expected, but has a vegan twist to it. We’re ditching the dairy and using cashew cream to infuse the soup with richness without the nonsense & uncomfortable side effects if we’re being honest.  

The best part of this pumpkin soup recipe is that it is ready in about 20 minutes. You read that correctly! For convenience, we’ll be using organic pumpkin puree, as opposed to preparing a fresh pumpkin. I’m sure that would be delicious too, but we don’t all have the time to prepare homemade pumpkin puree. 

In this recipe, the pumpkin puree, a handful of fall spices, as well as the cashew cream, get tossed into a high-speed blender to puree into a thick + creamy soup. From there, we heat on the stove top until warmed through and we’ve got dinner folks.

So quick, so easy, and no hocus-pocus. I would consider it pure pumpkin magic if you’re asking me.

Why You’ll Love This Soup

• Quick & Easy: This vegan soup recipe comes together in about 20 minutes & requires one-pot.
• The Perfect Cozy Meal: A super creamy recipe that everyone will love during the colder months. 
• Rich, Creamy, & Dairy Free: While there is no dairy in this cream of pumpkin soup, it still embodies a super thick & creamy texture, thanks to the cashew cream.
• Great for Meal Prep: This vegan soup stores well in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Pumpkin Puree: Probably the most crucial ingredient for this pumpkin soup. Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Raw Cashews: Cashews provide the most creamy consistency to make this pumpkin soup super rich. Simply soak the cashews to soften then blend!
• Organic Spices: Ceylon cinnamon, nutmeg, sea salt, and black pepper, are the spices used to season this vegan soup. 
• Organic Fresh Sage & Organic Pumpkin Seeds: To complete our soup, we’ll be garnishing with fall classics – fresh sage & roasted pumpkin seeds.

How To Make

1. Cashew Cream. Drain the soaked cashews and add to a high-speed blender. Pour in the fresh filtered water and blend until smooth.
2. Blend the Remaining Ingredients. Once the cashew cream is blended, add all the remaining pumpkin soup ingredients to the high-speed blender. Once again, blend until smooth and creamy.
3. Cook. Transfer the soup from the blender to a saucepan and cook over medium heat until warmed through, about 10 – 15 minutes. 
4. Serve. Ladle the soup between bowls. Garnish with fresh sage and roasted pumpkin seeds, if desired. Enjoy!

Tips for Making this Soup Perfectly

• Use Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! My favorite brand is Farmer’s Market Foods.
• Organic Vegetables: You can certainly sneak in some veggies to this vegan soup recipe. I would suggest steamed organic cauliflower or roasted organic carrots.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 5 – 10 minutes to soften. This ensures that your sauce gets smooth & creamy.
• Organic Spices: Wanting to crank up the heat to your pumpkin soup? Add some organic cayenne pepper. I would start with ¼ teaspoon & to use with caution, because it’s spicy! A
• Organic Toppings: Don’t forget them! Top with your favorites. I love roasted pumpkin seeds and fresh sage!

Storing & Reheating

As mentioned above, this vegan pumpkin soup recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 5 days. 

Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pumpkin Recipes You’ll Love

• Vegan Pumpkin Falafel Bowls
• Vegan Indian Pumpkin Butter Chickpeas
• Vegan Pumpkin Mac and Cheese
• Vegan Pumpkin Dal
• Vegan Sweet Potato Black Bean Pumpkin Chili

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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