Pumpkin-Ginger Soup
A simple, naturally creamy pumpkin soup blended with soaked cashews and fresh ginger — vegan, wholesome, and full of flavor.
OtherVegetarianIntermediate70 minBy Northstar
Ingredients
Servings
4
- 1 small cooking pumpkin
- 0.5 cup raw cashew pieces
- 1 tbsp grated fresh ginger, or to taste
- 1 tsp salt to taste
Instructions
- 1
Soak cashews in water to cover for several hours (optional, but helps them blend better).
- 2
Cut pumpkin in half, remove seeds, and bake cut-side down at 350°F (175°C) until very tender, 45 minutes to 1 hour.
- 3
Scrape pumpkin from the peel and purée in a blender in batches with any juices. Transfer to soup pot.
- 4
Blend cashews in blender until smooth and add to the pumpkin purée. Rinse the blender with a little water and add to the pot. Add more water if too thick.
- 5
Add ginger and salt to taste and heat gently for a few minutes to blend the flavors. Serve warm.
Tags
soupgingerveganamericanpumpkinblendedcashewother