Pumpkin Cashew Soup Recipe

Pumpkin cashew soup recipe - Dr. Axe

This pumpkin cashew soup recipe is full of healthy fats, vitamin A and vitamin C! It’s easy to make, fast, delicious and a favorite! Try it today!


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Pumpkin Cashew Soup Recipe

Total Time: 20 minutes
Serves: 2-4

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 can organic pumpkin
  • 1 ½ cups chicken bone broth
  • 1 jar roasted red peppers
  • ⅓ cup sprouted cashew butter
  • 1 teaspoon maple syrup
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
  • ½ cup coconut milk

Directions:

  1. Heat Coconut Oil over medium heat in a sauce pan
  2. Brown Onion then add garlic for two minutes.
  3. Add everything but salt, pepper, Coconut Milk, lemon juice, maple syrup.
  4. Bring to a boil, then allow to simmer for 5 minutes
  5. Stir in remaining ingredients.
  6. Pour into blender and puree until smooth.
  7. Serve in a bowl with Parsley garnish

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23 Comments

  1. Kathleen on

    I have everything in pantry for this so thank you. My Cashew butter is not sprouted and will use veggie broth not chicken though.

    Reply
  2. Javier on

    I recently learned on a different website, that we need to avoid cashews cause the have a high content of lectin. Now, I am reading here that use it as an ingredient for this soup. it very hard to know what or who to believe in.

    Reply

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