Pumpkin Cashew Soup Recipe
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 soup checks all those boxes, plus it includes bone broth, providing you some gut, joint and skin support as well.
Also, it’s loaded with beneficial vitamin A and vitamin C. So perhaps you don’t know what to do with that can of pumpkin besides a pumpkin pie? Use it in this soup!
Pumpkin Cashew Soup Recipe
- 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
- 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
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Thank you for a pumpkin soup that really is delicious and healthy.
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
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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”.
How much salt?
What can we sub for maple syrup? Pyure/swerve? How much?
Where do you find sprouted cashew butter ? Also how much salt ? I guessed a teaspoon .
Hello Kathy, you may be able to find sprouted cashew butter at your local health food store or by searching online. You can add salt to taste.
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.
Hi Javier, I understand there is a lot of information on the internet to read. Here is why I personally eat cashews: https://draxe.com/nutrition/cashews-nutrition/. I hope this helps!
I think if you soak 1/3 cup of cashews for about an hour and add them when you blend it will work too??
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I live overseas and don’t have access to sprouted cashew butter. Can peanut butter be substituted?
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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How many ounces can of pumpkin is it? Thanks for the great recipes!!!
1 can is 15oz
Why is pumpkin in cans???? How much is in the can???
Surely fresh is best.
Absolutely! Can’t beat freshly roasted pumpkin!
Do you drain the red peppers before you use them?
Yes
Enjoy the recipes!
Love this site
Thanks!
how much would you use if you have fresh pumpkin instead of one can of pumpkin?
You can use the same amount with this recipe
do we add the coconut milk and maple syrup at the end before blending???
Yes! Sorry about the confusion. I’ve updated the recipe. Thanks for letting me know