Today I am super excited to show you my pumpkin soup with cinnamon cashew cream!
This is a perfect dish to serve up at your thanksgiving dinner, Christmas or for any gathering that you plan to have where you need to feed a group of people 🙂
Best of all, for a complete thanksgiving dinner recipe collection, I have made this in collaboration with 8 other vegan channels and we have all cooked different dishes that you can make at home – 100% ethical and plant based food that tastes AMAZING!!!
Spiced Pumpkin Soup with Cinnamon Cashew Cream
Servings Prep Time
6People 10minutes
Cook Time
Votes: 8
Rating: 4.5
You:
Rate this recipe!
20minutes
Print Recipe
Spiced Pumkin Soup with Cinnamon Cream
Servings Prep Time
6People 10minutes
Cook Time
Votes: 8
Rating: 4.5
You:
Rate this recipe!
20minutes
Print Recipe
Spiced Pumkin Soup with Cinnamon Cream
Ingredients
Servings: People Units:
Instructions
Pumpkin Soup
  1. First of all you will need a large pot and stirring spoon.
  2. Add all ingredients to the pot and stir prior to heating.
  3. Put the pot onto your stove at a high heat and bring to the boil. Once boiling, put on a lid and lower the heat to a simmer for approximately 20 minutes.
  4. While you're waiting for the soup to cook it's time to make the cinnamon cream! See below.
  5. Once the 20 minutes is up and the potato & pumpkin are soft, take the soup off the stove.
  6. Add one cup of your freshly made cinnamon cream to the soup and then blend the soup till smooth with either a hand blender, food processor etc. Just be careful if using a hand blender not to spray yourself with hot soup! Note: Can be blended once cold.
  7. Serve the soup in a nice big bowl and dress with an extra swirl of cinnamon cream, sprinkle of nutmeg and some pumpkin seeds for crunch. Now that's Thanksgivinglicious!
Cinnamon Cream
  1. All you need equipment wise for this recipe is a large blender.
  2. Place all the ingredients in your blender (including cashew soaking water) and blend for about 1 minute until smooth and creamy.
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