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Soup season has officially started! It’s getting colder, and there is no better way to warm you up than a rich and creamy vegan pumpkin soup!
You may ask, what makes this recipe special? The crunchy and spicy croutons take the soup to another level! After trying, you will never have soup without these croutons again!
🥣 How to Make Pumpkin Soup
The soup is easy and requires just 5 ingredients + a few spices.
First, it starts with the pumpkin. You want to use one medium-sugar pumpkin for this recipe. Instead of boiling it, we will roast it until tender and caramelized for a deeper flavor.
Next, sauté onion and garlic in a saucepan until golden brown. I highly recommend caramelizing the onions for a natural sweetness. Season with salt, ground black pepper, and a good pinch of cinnamon and nutmeg.
Tip: If you want to add a subtle citrusy and spicy flavor to the pumpkin soup, sauté about 1 teaspoon of grated ginger with the onions and garlic!
Once the pumpkin is perfectly tender, scoop out the flesh and add to the saucepan. Cover with water and let simmer for about 10 minutes.
Finally, to add richness and make the soup super creamy, blend it with soaked cashews. It’s the secret to getting a silky-smooth texture!
🍞 How to Make Spicy Croutons
Now comes the icing on the cake: the crispy croutons!
Cut a couple of slices of bread into cubes and coat them with melted butter, maple syrup, garlic, and chili flakes.
To add smokiness, I went with a mix of Korean chili powder and red pepper flakes, however, you can use what you have on hand.
Once coated, bake for 20 minutes or until crispy and golden brown.
Divide the hot soup between serving bowls, top with crunchy croutons, a sprinkle of chopped cilantro, and serve!
💬 FAQ
I tried this recipe with butternut squash, but the flavor was not as deep, so I prefer pumpkin.
Use a rustic bread, preferably with a dense crumb. 1-day old bread works great for this recipe. Sandwich bread is not recommended for this recipe.
Yes, you can substitute the cashews for about 1/2 cup of your favorite plant-based cream (soy or coconut cream, for example).
If you are in need of a delicious and easy pumpkin soup recipe, you are going to love this silky-smooth soup! It’s thick, creamy, and the garlicky and spicy croutons make it 10 times better!
Looking for more soup recipes? Check out this Vegan Kimchi Noodle Soup!
Let me know in the comments if you try this recipe!
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Easy Pumpkin Soup with Spicy Croutons
Ingredients
Pumpkin Soup
- 1 (1000 g) sugar pumpkin
- 1 tbsp (15 ml) oil
- 1 large onion diced
- 2 cloves of garlic minced
- 1 tsp salt
- 1/4 tsp ground black pepper
- a pinch of cinnamon and nutmeg
- 1 tbsp (15 ml) maple syrup
- 3 cup (710 ml) of water
- 1/3 cup (50 g) raw cashews soaked overnight and drained
Spicy Croutons
- 2 (60 g) large slices of bread (a dense bread is best)
- 1 tsp (5 ml) oil
- 1 tsp (5 ml) melted butter
- 1 tsp (5 ml) maple syrup
- 1 clove of garlic minced
- 1/2 tsp Korean chili powder
- 1/4 tsp red pepper flakes
- 1/8 tsp salt
Instructions
Pumpkin Soup
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half, lengthwise. Use an ice cream scoop to scrape out the seeds and strings. Brush the inside of the pumpkin halves with a teaspoon of oil, and place the pumpkin halves cut-side down on the prepared baking sheet.
- Bake for about 40 minutes, or until the flesh is tender. Remove from the oven and set aside.
- Heat the oil in a deep saucepan over medium heat. Once hot, add the onion and garlic, and sauté for 3-5 minutes, or until golden brown. Add the salt, ground black pepper, cinnamon, nutmeg, maple syrup, and water.
- Scoop out the flesh of the roasted pumpkin and add it to the pot as well. Let simmer for about 10 minutes.
- Next, transfer to a blender. Add the soaked cashews and blend on high-speed for 10-20 seconds, or until smooth. Taste and adjust saltiness if needed. Transfer to a saucepan to reheat once ready to serve.
Spicy Croutons
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Cut the bread slices into 1/2-inch cubes and transfer to a bowl. Add the oil, melted butter, maple syrup, garlic, chili powder, red pepper flakes, and salt. Stir to coat and transfer to the prepared baking sheet.
- Bake for 20 minutes, stirring once halfway through baking. Once golden brown, remove from heat and let cool a few minutes.
- To serve, divide the pumpkin soup between serving bowls, top with the spicy croutons, chopped parsley or cilantro, and a pinch of chili powder!
- This soup will keep for up to 4 days in the refrigerator. Croutons will keep for up to 4 days in an airtight container, at room temperature.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Delicious! I do sub about half the cashews for some coconut cream. And then I pass the finished soup through a strainer to ensure ultra creaminess.
Putting the spices on the croutons rather than directly in the soup is a great idea!
Awesome! Thanks for your feedback Yodan 😉
Loved this recipe. Thank you!
This creamy pumpkin soup recipe is fantastic. Mainly, I love the spicy, garlicky croutons a lot. Thanks for sharing!
Glad you liked the recipe James 😉