Drinking this pumpkin soup with cashew cream is the perfect way to recover from a long winter day. It is packed full of nutrients and is bound to leave you feeling nourished and happy. It is so creamy and flavorful!
Pumpkin Soup with Cashew Cream [Vegan]
Cooking Time
20
Ingredients
- 1 medium onion, finely chopped
- 3 slices celery, finely chopped
- 3 cloves of garlic, peeled and chopped
- Pinch of sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cinnamon
- 3-4 sprigs of fresh thyme
- 1 1/2 cups cut up butternut squash
- 1 14 oz can pumpkin puree
- 4 cups best quality organic vegetable stock
- 1 cup cashews
- 1/4 cup water
- Juice of a lemon
- Pinch of sea salt
Preparation
- In a medium to large pan sauté the onion, celery and garlic in a couple of tablespoons of water for approximately 6-8 minutes or until soft. Add a little more water if the vegetables begin to get dry.
- Sprinkle over the the salt, pepper, cinnamon and thyme and toss to combine, then add the butternut squash and pumpkin puree stirring well to combine.
- Add vegetable stock, bring the soup to a boil, turn down to a simmer and partially cover with a lid. Allow to simmer until the vegetables are tender.
- Remove from heat and puree with an immersion blender or transfer to an upright blender and puree in batches.
- To make the cashew cream blender together all ingredients. If the mixture is too thick add a little more water to thin. The “cream” will keep in the refrigerator for up to a week.
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