Here is a recipe for a simple five-ingredient, vegan-friendly and dairy-free cream of pumpkin soup. While a pumpkin soup without the dairy is still absolutely delicious, you don’t have to forgo the creamy texture and can instead use an easy homemade plant-based concoction - that being, cashew cream. It adds a lovely creamy element, while not stealing flavour show - you still get a full-bodied pumpkin soup.
- 1/2 cup cashews + soaked in 1 cup water
- 1.2kg whole butternut pumpkin
- 1 brown onion
- 2 cloves of garlic
- 1L veggie stock
- Salt and pepper, to taste
- Add the cashews and water to a bowl and leave to soak for thrity minutes
- Carefully slice the butternut pumpkin in half, then spoon out the inner seeds and discard. Place the flat-side of each halve down, and slice into thick pieces from top to bottom. Thinly slice the skin off each slice, and dice the flesh into large bite-sized pieces, but uniform in size.
- Peel onion and garlic. Discard skin. Roughly chop each.
- Add to a large saucepan or soup pot the diced pumpkin and vegetables, and stock.
- Bring to boil uncovered, and then reduce to a simmer until the pumpkin is tender for around 35-40 minutes.
- Once the soup has finished cooking, blend together the cashews and water using a stick blender or food processor until smooth. Put aside.
- Blend soup using a stick blender or food processor. If you’re using a food processor, let the soup cool before you place it inside.
- Once soup is blended, pour in cashew cream and mix until smooth. Taste-test and add salt and pepper to your liking.