Butternut Pumpkin Soup
Prep time
Cook time
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Vegan Creamy Butternut Pumpkin Soup
Recipe type: vegan, vegetarian,dairy-free,soy-free,gluten-free,coconut-free
Cuisine: Australian
Serves: 4 large bowls
  • Rice bran Oil-1.5 tsp
  • Cumin seeds-1 tsp
  • Fennel seeds-1 tsp
  • Garlic-4 cloves
  • Red/Brown onion-1-diced as cubes (or 1 cup)
  • Pitted Medjool Date-1
  • Butternut pumpkin-1 (around 750 grams)-chopped as chunks (around 3 cups)
  • Water-2 cups + ¾ cup
  • Salt-to taste
  • Ground Pepper-to taste
  • Cashews-1/2 cup (soaked in hot water for 3 hours)
  1. In a large stock pot, add oil, heat it up and add cumin, fennel seeds.
  2. Wait for them to roast, add garlic, onion and saute until onions are transparent.
  3. Add medjool date, butternut pumpkin chunks, salt, ground pepper, stir them, add 2 cups water (or vegetable stock), cover and cook until mushy.
  4. Whilst pumpkin chunks are getting cooked, make cashew cream. In a food processor/blender,add ½ cup soaked cashews with ¾ cup water and make a cream. Keep it aside.
  5. Once pumpkin has cooled, add stockpot contents to the blender and make a puree from it.
  6. Back to the stockpot, add pumpkin puree, cashew cream and bring it back to heat [or] if you have Vitamix, use soup setting and add both stockpot contents, cashew cream and make soup.
  7. Serve hot.
Recipe by Yes, I am Vegan at https://yesiamvegan.com/2015/07/07/butternut-pumpkin-soup/