Ingredients for Cream Of Pumpkin Or Squash Soup Vegan
- 2 cups pumpkin puree
- 4 cups vegetable broth
- Small Red Potato
- Green Bell Pepper
- Celery
- 1 medium red onion
- 1/2 cup smooth cashew butter
- 1 ripe banana
- 1/2 medium apple
- Salt, to taste (pinch initially)
- Ground Red Pepper
- Fresh cilantro leaves, for garnish
- Toasted pumpkin seeds, for garnish
- Pumpkin seed pesto, for swirling
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How to Make Cream Of Pumpkin Or Squash Soup Vegan
- Peel and chop 1 medium butternut squash (or 2 cups pumpkin puree) into 1-inch cubes.
- Chop 1 medium onion and 2 carrots into 1/2-inch pieces.
- Mince 2 cloves of garlic.
- In a large stockpot, combine the chopped squash, onion, carrots, garlic, 4 cups vegetable broth, 1/2 cup cashew butter, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt and pepper.
- Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 20 minutes, or until the vegetables are tender.
- While the soup simmers, peel and chop 1 ripe banana and 1/2 a medium apple.
- Add the banana, apple, and 1/4 teaspoon smoked paprika to the pot during the last 5 minutes of cooking.
- Remove from heat and let cool slightly.
- Carefully puree the soup using an immersion blender or a regular blender until smooth and creamy. (If using a regular blender, work in batches to avoid burns.)
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh cilantro leaves and toasted pumpkin seeds before serving.
- For an extra special touch, swirl some pumpkin seed pesto on top of each bowl.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
35g
Fat
0g
Carbs
7g
