Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream

creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

Hi friends! What’s happenin’? How’s the weather in your part of town? Well here in Columbus, Ohio it has been in the 80’s all week. Say whaaaa?! I know. Weird. Well, today was the first cooler rainy day, so I took that as an opportunity to make some fall inspired + soul warmin’ soup! I’ve been seeing lots of creamy pumpkin soups in my Instagram feed #drool so I decided to make my own version, and jazz it up with crispy chickpeas + pomegranate seeds + toasted pumpkin seeds + artichokes! Chyeah, I know, right?! Artichokes aside, this meal comes together in just 25 minutes (or less if you’re a kitchen guru). The Breaded Parmesan Baked Artichokes gave this meal a little extra oomph, but the soup is just as delectable without them. The pomegranate seeds were a wonderfully sweet addition, and I think it’s definitely a necessity in this recipe. I also decided to add some leftover pumpkin puree to my cashew cream to make it pumpkin cashew cream and let me tell ya, I will definitely be exploring more ways to add this to my dishes. If you have any ideas, I’d love to hear them!

creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

I’m pretty smitten with this soup. I think my plating + photographing skillz are getting better too. I’ve been taking more time to really perfect my craft, and although I have a ways to go, I am enjoying learning and taking the time to focus on every little detail. I hope you enjoy looking at these photos, but even moreso, I hope you enjoy this soup as much as my family did!

creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

And without the artichokes… it’s just as yummy!


Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream

5 from 1 vote
Servings: 2
Prep time: 10 min
Cook time: 15 min
Total time: 25 min


  • 1 32 oz Imagine Creamy Pumpkin Soup
  • crispy chickpeas (see below)
  • pomegranate seeds
  • pumpkin cashew cream (see below)
  • 1/4 cup pumpkin seeds (toasted)


  • Breaded Parmesan Baked Artichokes (VG + GF)

Crispy Chickpeas

  • 1 can chickpeas (garbanzo beans)
  • 2 tbsp tandoori masala seasoning (below)
  • olive oil

Tandoori Masala

  • 3 tbsp cumin
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 3 tsp ginger
  • 2 tsp coriander
  • 2 tsp cardamom

Pumpkin Cashew Cream

  • 1 1/2 cups raw cashews (soaked in hot water for about an hour or in cold water overnight)
  • 1 cup almond milk
  • 1/2 cup pumpkin puree
  • 1/2 tsp salt

Breaded Parmesan Baked Artichokes (VG + GF)

  • 4 artichokes
  • 7 oz gluten free breadcrumbs (~1 1/2 cups)
  • 1/2 cup vegan parmesan cheese (see below)
  • 1/4 cup olive oil

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder


  1. Preheat your oven to 400 degrees. If you're making the artichokes, get the directions HERE and allow for 60-80 minutes prior to eating to make these

  2. In a small bowl, add your drained + rinsed chickpeas + tandoori masala and drizzle with olive oil. Mix to combine, then pour onto a parchment paper line baking sheet. Bake in your preheated oven for about 15-20 minutes or until they start to crisp up

  3. Meanwhile, in a medium sauce pan, heat your Imagine Creamy Pumpkin Soup, stirring occasionally, over medium-low heat

  4. Make your cashew cream by combining the raw cashews (drained + rinsed) + pumpkin + salt + almond milk in your blender and blend until smooth

  5. Toast your pumpkin seeds in a small sauce pan over medium heat, shaking often to prevent them from burning. You'll start to hear a popping sound, that's when you know they are done

Assemble You Soup

  1. Pour the soup evenly into 2 bowls. Add the artichokes (if desired) or you could simply have those on the side. Top with chickpeas + pumpkin seeds + pomegranate seeds + cashew cream


** Vegan Parmesan Cheese is from Minimalist Baker

** Tandoori Masala Spice Mixture is from Minimalist Baker

Let’s Be Social!


  1. Looks AMAZING! I cannot wait to try this! Question: for the pumpkin cashew cream it says 1 1/2 cashews, just want to verify that is actually just 1 1/2 cashews and not 1 1/2 cups possibly? I will be making this for my extended family that are not vegans so I want to make sure everything turns out perfect! Can’t wait to make this!

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