Creamy Pumpkin Spiced Soup
This Creamy Pumpkin Spiced Soup is perfect for chilly days; it's velvety smooth with warm spices of autumn! Delicious and nutritious comfort food.
Servings: 4 bowls
Equipment
- 1 Oven
Ingredients
- 3 lb sugar pie pumpkin
- 1 small onion large dice
- 1 large carrot sliced
- 5 cloves garlic chopped
- 1 ½-2" ginger peeled and chopped
- 2 ½ tsp cumin powder
- ¼-½ tsp cayenne powder (or sub paprika for no spice)
- ¼ tsp cinnamon powder
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ½ cup cashews
- 3 cups vegetable broth (more if needed)
- ¼-¾ tsp salt (to taste)
Garnish
- Pepitas
- Cashews chopped
- sprinkle of cayenne or paprika powder
- vegan sour cream (optional)
Instructions
- Pre-heat oven to 350℉.
- Place cashews in a heat-safe bowl and pour boiling water over them. Soak while preparing everything else.
- Cut Sugar Pie Pumpkin in half. (If pumpkin is too difficult to cut, place on the baking sheet and bake until you can safely cut with a knife.) Scoop out the seeds and fibrous strands.Place pumpkin on a baking sheet, flesh facing up, and bake for 45-60 minutes, until pumpkin is tender when pierced with a fork.
- Heat a large stockpot on medium heat. Once hot, drizzle oil and sauté onions and carrots until softened. Turn off heat, then stir in garlic, ginger, and all the spices and cook for one minute. Remove mixture from pot and place in a bowl, setting aside to cool.
- Once pumpkin halves are cooked and cooled enough to handle, use a spoon to scoop out the flesh and discard the pumpkin skin.
- Working in batches, place 1 cup of vegetable broth in blender at a time, along with some of the pumpkin flesh, sautéed onion/carrot mixture, and soaked and drained cashews. Blend each batch until smooth, then add back into the large stockpot. Don't overload your blender! It takes about 3 batches for me.
- Once soup is blended and back in the stockpot, heat on low/medium until hot, stirring frequently as it tends to bubble and splash. Add anything more to-taste.
- Once soup is hot, serve immediately, with the option to garnish with chopped cashews, pepitas, vegan sour cream, and sprinkle with cayenne or paprika. Enjoy!
Notes
*Cooking pumpkin in an Instant Pot:
Place trivet and ½ cup water in the bottom of the Instant Pot. Place one half of the pumpkin, flesh facing up, on top of the trivet. Seal Instant Pot and cook for 18 minutes, doing a quick release of pressure. Cook other half once the first one has finished.
*This Creamy Pumpkin Spiced Soup keeps in a well-sealing container in the fridge for up to 5 days.