" Cream " of Pumpkin or Squash Soup (Vegan)

READY IN: 30mins
Recipe by COOKGIRl

The creaminess comes from cashew butter (and banana, too!) From flutternutbutters.com.-slightly altered. So wonderful on a blustery autumn day!

Top Review by Studentchef

This is a fantastic recipe. I never had cashew butter before and I thought it added a fantastic flavour to the soup. Wonderful, just wonderful!

Ingredients Nutrition


  1. Place all ingredients except for banana, apple and paprika, in a stock pot. Cover, cook on low-medium heat until vegetables are soft, about 20 minutes.
  2. Add banana, apple and paprika last 5 minutes of cooking. Heat through. Once heated, puree soup if desired.
  3. (If using fresh squash, you probably will have to puree the soup using an immersion blender to make the consistency smoother.).
  4. Just before serving, season soup with salt to taste.
  5. Garnish with cilantro leaves and pumpkin seeds. Or, if you wish, garnish each serving with a swirl of pesto made with pumpkin seeds. Note: Use any standard pesto recipe, substituting pumpkin seeds. *NOTE: [[However, most pesto recipes do contain cheese-omit the cheese if you wish.]].

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