Pumpkin Cashew Soup Recipe

Pumpkin cashew soup recipe - Dr. Axe

In the colder months, we crave hearty, balanced soups loaded with nutrition, macronutrients (nice blend of carbs, fat and protein) and yes, flavor! This pumpkin cashew soup checks all those boxes, plus it includes bone broth, providing you some gut, joint and skin support as well.

Also, it’s noted with beneficial vitamin A and vitamin C.

Nutrition Facts

  • Serving Size: 1
  • Calories: 299
  • Total Carbohydrates: 21g
  • Fiber: 4.8g
  • Sugar: 7g
  • Total Fat: 21.4g
  • Unsaturated Fat: 8.7g
  • Saturated Fat: 11.5g
  • Protein: 11.1g
  • Cholesterol: 0mg
  • Potassium: 581mg (12% DV*)
  • Sodium: 291mg (19% DV*)
  • Vitamin A: 16130 IU (691% DV*)
  • Vitamin C: 39.7mg (53% DV*)
  • Calcium: 54mg (5% DV*)
  • Iron: 3.4mg (19% DV*)

*Percentages are based on a diet of 2000 calories a day.

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Pumpkin cashew soup recipe - Dr. Axe

Pumpkin Cashew Soup Recipe

  • Author: Dr. Josh Axe
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


This pumpkin soups is loaded with nutrition, macronutrients (nice blend of carbs, fat and protein) and yes, flavor.


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


  1. Heat coconut oil over medium heat in a sauce pan.
  2. Sauté onion then add garlic for two minutes.
  3. Add everything but maple syrup, salt, pepper, lemon juice and coconut milk.
  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.
  • Category: Soups, Starters
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: one 8 oz. bowl
  • Calories: 299
  • Sugar: 7g
  • Sodium: 291mg
  • Fat: 21.4g
  • Saturated Fat: 11.5g
  • Unsaturated Fat: 8.7g
  • Carbohydrates: 21g
  • Fiber: 4.8g
  • Protein: 11.1g
  • Cholesterol: 0mg

Keywords: pumpkin cashew soup, pumpkin soup recipe

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  1. Marie Cresta on

    Hi Dr. Axe! Thnx for this Great Recipe! Can I add Cashews, how many and also Natural Honey, how much, instead of Maple Syrup? Thank You

  2. mavarish on

    Thanks for an amazing recipe, infact i really liked how you described about the method, hope you some of here would be interested to learn about my site, there i have published some useful content for online help seekers

  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”.

  4. 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.

  5. 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.


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