Carrot and Pumpkin Soup

Pumpkins are arguably one of the main reasons that so many people believe fall is the best time of year. This creamy soup is one of my reasons, anyway! It's made with simple, fresh ingredients, and just the right balance of spices to enhance, but not overpower, the natural flavors of the carrot, pumpkin, and ginger. Cashews provide a rich creaminess, as well as a slightly sweet, earthy flavor. It's easy to make, and 100% vegan!

This pumpkin soup recipe is perfect for Thanksgiving dinner, or for any chilly night. Serve it as a main course with garlic bread or plain, crusty bread, or as an appetizer. For more vegan Thanksgiving ideas, check out my full menu of Thanksgiving recipes.

If you've never cut a pumpkin before, it's not too difficult, but it might require a little muscle. A strong, sharp knife is really important for cutting a pumpkin. You'll also need a vegetable peeler.

If your pumpkin is wide, you can cut the pumpkin in half, just to the side of the stem. My pumpkin (shown below) was tall, so I cut the stem off first, then cut the pumpkin in half. Then I used a large spoon to scoop out the seeds and stringy insides. Finally, I cut the halves so that I had 6 smaller wedges. If you didn't cut off the stem first, cut it off after cutting the wedges. Use a vegetable peeler to remove the skin. The skin of my pumpkin was pretty thick, so I had to peel it twice to get the inner layer removed. Finally, chop the wedges into 1.5-inch chunks.

Frequently Asked Questions

Can I make this nut-free? Sure, just substitute the cashew cream for 1 cup of canned coconut cream (or you can use the thick cream from the top of a can of full-fat coconut milk). This may result in a thinner soup, so before you blend your ingredients, remove 1 cup of vegetable broth, then add in your coconut milk or cream. If it's too thick after blending, then you can add more vegetable broth until you reach your desired consistency.

What kind of pumpkin should I use? Sugar pumpkins (also known as pie pumpkins) are the variety I used in my soup. You could also make this with a Hokkaido pumpkin, but avoid the large pumpkins that are used for carving, as those don't have much flavor.

Can I use canned pumpkin puree instead of fresh pumpkin? Fresh pumpkin will give you the best flavor, but pumpkin season is short. If you can't get fresh pumpkin, you could either substitute with fresh butternut squash, or use about 1 1/2 15-ounce cans of pumpkin puree. Canned pumpkin is already cooked, so you don't need to cook it together with the carrots and broth. You can just add it in before blending.

Can I eat the pumpkin seeds? Yes, pumpkin seeds are edible, although some people don't like them because they're a bit woody in texture. To separate them from the pulp, wash them off in a bowl of water. Then, transfer them to a baking sheet to dry. Normally, by the next day, they should be dry enough to bake. Spray them with a bit of olive oil spray (or toss with a small amount of olive oil). If you want to, you can also sprinkle them with a bit of salt. Bake at 325°F (160°C) for about 15-20 minutes, stirring the seeds every 5 minutes or so.