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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

Description

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


Ingredients

Scale
  • 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)

Instructions

  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

Nutrition

  • 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