close up of roasted pumpkin soup

Roasted Pumpkin Soup {Vegan}

  • Author: Katie Webster
  • Prep Time: 25
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cups 1x
  • Category: Soup
  • Method: Roasting and Stove Top
  • Cuisine: American


Roasted Pumpkin Soup {Vegan} made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg.  At the end add maple syrup and pureed cashews to make it creamy instead of using cream or coconut milk.



1 2 ½ to 3 pound pie pumpkin, stem removed, cut in half and seeds scooped out

4 teaspoons extra-virgin olive oil

1 large sweet onion, diced

¾ cup sliced celery

¾ cup diced carrot

1 tablespoon chopped garlic

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground pepper

Pinch cayenne

¼ cup white wine

8 cups vegetable or chicken broth, divided

1/2 cup raw cashew pieces *see note

¼ cup pure maple syrup, preferably dark

4 teaspoons apple cider vinegar

Optional garnishes: chopped chives, toasted pumpkin seeds


  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment or foil.
  2. Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. Bake until the pumpkin is fork tender, 45 minutes to 1 hour. Allow to cool cut side up on the baking sheet. Scoop the flesh from the pumpkin with a large kitchen spoon. Discard skin.
  3. Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. Add onion, celery, carrot and garlic and cook stirring often until the vegetables start to brown, 7 to 10 minutes.
  4. Sprinkle cinnamon, salt, nutmeg, pepper and cayenne over the vegetables and stir to coat. Cook until fragrant, about 30 seconds. Add white wine and simmer until the wine is almost completely evaporated.
  5. Add 6 ½ cups broth to the vegetables and spice mixture and bring to a gentle boil over high heat. Reduce heat to maintain a simmer, and let cook until the celery is completely soft, about 5 minutes. Hold off the heat until the pumpkin is soft.
  6. Meanwhile, puree cashews and the remaining 1 ½ cup broth in a blender until as smooth as possible. Reserve 2 tablespoons cashew mixture for garnish.
  7. Add the roasted pumpkin to the broth mixture and return to a simmer over medium-high heat. Puree with immersion blender or in blender in two batches until smooth. Use caution when pureeing hot liquid! Sir in cashew mixture, maple syrup and vinegar. Serve hot drizzle with reserved cashew cream and garnish with chives and pumpkin seeds if using.


  • *Note: For a nut-free {non-vegan and non-paleo} alternative: Use the full 8 cups of broth in step 5. Omit the cashews and use ½ cup sour cream, whisked in after the soup is pureed.
  • To Make Ahead: Can be made up to four days ahead. Freeze up to two months.


  • Serving Size: 2 cups
  • Calories: 212
  • Sugar: 15 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 3 g

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