Can this recipe be made without pumpkin?

Of course! For this, simply replace the pumpkin with the same amount of potatoes or celeriac. For a vegan potato-carrot soup, swap the pumpkin for the same amount of carrots.

What can I use instead of cashews?

Coconut milk is a great alternative. If you want to keep it nut-free, simply use a vegan cream substitute such as oat or soy cream.

Can I use canned pumpkin purée?

I haven’t tested it myself yet, but it should work as well. I would stir in the pumpkin purée at the end together with the cashew cream and then heat everything through. You may want to reduce the amount of broth at the beginning and add more later, if needed.

What kind of potatoes are best for vegan potato leek soup?

For a creamy, smooth soup, use Yukon Gold potatoes. For a chunkier texture, starchy Russets work best.

Vegan Potato Leek Soup with Pumpkin

Description

This simple vegan potato leek soup with pumpkin is pure creamy comfort food – made completely without cream. Instead, cashews provide the perfect texture, while potatoes, leeks, and pumpkin turn it into a nutrient-rich meal that makes you full and happy.

Ingredients

Scale

1 large leek
1 onion (optional)
3 1/2 cups (500 g) potatoes, chunks
4 cups (500 g) hokkaido pumpkin or butternut, chunks
3 3/4 - 4 1/4 cups (0.9 - 1 l ) vegetable broth
1 tsp salt
¼ tsp ground black pepper
1 tsp dried thyme

For the cashew cream

1/2 cup (60 g) cashews
1 cup (240 ml) water

Cook Mode Prevent your screen from going dark

Instructions

Pour hot water over the cashews and set aside.
Prepare the vegetables: Remove the tough outer leaves and dark green parts of the leek. Slice the leek in half lengthwise and cut into thin strips. Wash thoroughly. Dice the onion. Peel and cube the potatoes. Clean the pumpkin and cut it into small cubes as well.
- If using Butternut squash, peel before cutting into cubes.
In a large pot, heat a few tablespoons of water (or oil) and sauté the onion and leek with a pinch of salt for 10 minutes until soft.
Add the potatoes, pumpkin, broth, 1 tsp salt, pepper, and thyme, and bring to a boil. Cover and simmer on low heat for about 18–20 minutes, until the potatoes are cooked through.
Meanwhile, drain the cashews and blend with 1 cup water until completely smooth.
Mash the vegetables roughly with a potato masher, or purée partially or completely, depending on your preference.
Stir in the cashew cream and cook for another 3–5 minutes. Taste and serve.

Nutrition

Serving Size: 1 of 4 servings
Calories: 331 kcal
Sugar: 17.5 g
Fat: 6.7 g
Saturated Fat: 1.4 g
Unsaturated Fat: 4.4 g
Carbohydrates: 56.6 g
Fiber: 6.5 g
Protein: 10 g