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Vegan Creamy Curried Pumpkin Soup

Vegan Creamy Curried Pumpkin Soup


  • 2 sugar pumpkins for roasting (pumpkins need to yield between 4 and 5 cups of roasted pumpkin)
  • olive oil, salt and red pepper flakes for roasting
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 teaspoons yellow curry powder
  • 4 cups roasted pumpkin flesh (from what we roasted above)
  • 6 cups vegetable broth
  • salt and pepper to taste
  • sage leaves quick fried in oil and good olive oil for garnish
  • 1 cup raw cashews (raw cashews are important because they’re more soft that the roasted variety)
  • 1 cup water