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
- Heat coconut oil over medium heat in a sauce pan.
- Sauté onion then add garlic for two minutes.
- Add everything but maple syrup, salt, pepper, lemon juice and coconut milk.
- 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.
- Prep Time: 10 min
- Cook Time: 10 min
- 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
