Recipe by Fee O’Shea

A surplus of pumpkins always means pumpkin soup is on the menu.

A really easy soup to make and it tastes delicious!

Pumpkin Soup.


  • 1/2 pumpkin.
  • A handful of cashew nuts.
  • 1 onion.
  • 2 plump garlic cloves crushed.
  • 1/2 tsp cumin.
  • 1/2 tsp curry powder
  • 1/2 cup of veggie broth


  1. Lightly roast the cashew nuts.
  2. Boil the pumpkin till soft and keep the water.
  3. Blend both the cashews and pumpkin until pureed (you do need a good high-speed blender.
  4. Saute the onion and garlic, add the cumin and curry. Once soft, add the pumpkin puree.
  5. Taste – add more spices if needed.
  6. Put all into a pot and mix in the veggie broth.
  7. Add the pumpkin water until you have the right consistency.
  8. Heat and serve with a swirl of balsamic reduction.



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