Pumpkin Coconut Soup With Cashew Butter

pumpkin coconut soup

This pumpkin coconut soup with added cashew butter, is a creamy satisfying bowl of nuttiness!

It’s packed with healthy fats that are wonderful for your brain health and function.  As well as plenty of nutrients like vitamins A, B5, C, E and K, and minerals magnesium, potassium, phosphorous, iron and manganese.

It’s also a soup that contains a whole bunch of powerful anti-inflammatory ingredients like coconut, garlic, paprika, turmeric and black pepper.  Even better, the turmeric and black pepper combo, works in unison to enhance the antioxidant effect of both.

And of course cashews are a super-healthy nut, coming in at number 5 in the nutritious nuts list!  You can read all about that in my post – 14 Most Nutritious Nuts & Seeds (Plus One To Avoid).

By swapping bone broth for veggie stock, you can instantly make this a vegetarian/vegan recipe.  So it’s not just delicious and healthy, but really versatile too.

Pumpkin Coconut Soup With Cashew Butter

Note: This recipe makes 2-4 servings of pumpkin coconut soup, depending how hungry you are.

Ingredients

  • 360ml / 1½ cups of chicken bone broth or vegetable stock
  • 425g can natural pumpkin puree or equivalent amount of roasted fresh pumpkin
  • 125ml / ½ cup coconut milk
  • 85g / 1/3 cup cashew butter -→ or use your own Homemade Cashew Butter
  • 1 jar roasted red peppers, drained
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup / honey / rice malt syrup
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • sea salt to taste

Method

1  Pop a saucepan over a medium heat and melt the coconut oil.

2  Gently brown the chopped onion, then add in the garlic and cook for another 2 minutes.

3  Next add the broth/stock, pumpkin, cashew butter, red peppers, turmeric and paprika.  Stir well, bring to the boil and simmer for 5 minutes.

4  Finally add the coconut milk, lemon juice, syrup and black pepper.  Mix everything well, dip a spoon in to taste and season with salt if needed.

5  Carefully tip everything into a blender and whizz up until you have a smooth, creamy consistency.

6  Serve immediately while warm.  Feel free to garnish your pumpkin coconut soup with fresh herbs, a dollop of plain yoghurt, a sprinkle of cashews, or any other tasties that you fancy.

You can of course chill your soup for later, and freeze a batch too, to make it last longer.  And feel free to make ingredient swaps, such as almond butter for cashew butter, or ime juice for lemon juice, if you want to tweak the flavour.

Let me know how you get on with your soup-making!  And share any scrumptious soup recipes of your own, so I can try them for myself x

Don’t forget you can make your own deliciously simple nut butter with this recipe – Homemade Cashew Butter.

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