Spiced Pumpkin Soup with Cinnamon Cashew Cream

/Spiced Pumpkin Soup with Cinnamon Cashew Cream

Spiced Pumpkin Soup with Cinnamon Cashew Cream

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.
Share this Recipe
By |2015-07-29T06:01:49+00:00November 14th, 2014|Recipe, Videos|5 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

5 Comments

  1. Marlene Zeidman September 28, 2016 at 11:27 pm - Reply

    Love this recipe…
    Thank you for all you r delicious recipes!!!

  2. Kim Veach October 29, 2016 at 2:10 pm - Reply

    What type of pumpkin did you use? Here in the US we call the small ones used for pie “sugar pumpkins”. The larger ones are just for decorating. Thanks.

    • Anja November 7, 2016 at 3:29 pm - Reply

      You can use any pumpkin or squash that you like 🙂

  3. Dina October 31, 2016 at 4:10 am - Reply

    Any alternative to cashew

    • Anja November 7, 2016 at 3:28 pm - Reply

      Sunflower seeds or pinenuts.

Leave A Comment