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!

Total Time

20 minutes



Diet Type



  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 can organic pumpkin
  • 1½ 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


  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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  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.

  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.

  3. Leona on

    Thank you so much for the straight to the point recipe. Most other blogs I have to scroll to the bottom to get to it. People love to “me me me and what about me before getting to the point”.

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