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Vegan Cream of Pumpkin Soup recipe in a bowl, topped with cashew cream, pumpkin seeds, and sage leaves. Sitting on a cutting board with a spoon in it.

Vegan Cream of Pumpkin Soup

  • Author: Christin Gillespie
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4 - 6 1x
  • Category: Main Dish
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


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.



Always opt for organic ingredients.


  • 2 (15 oz) cans pumpkin puree
  • ½ tsp ceylon cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp pure maple syrup
  • 1 cup low-sodium vegetable broth
  • Sea salt & black pepper, to taste


  • ½ cup raw cashews
  • ¾ cup filtered water


  • Roasted pumpkin seeds
  • Fresh sage


  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!

Keywords: pumpkin soup, cream of pumpkin, vegan pumpkin soup