Vegan Potato Leek Soup with Pumpkin
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.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
Ingredients
- 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
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.