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