" Cream " of Pumpkin or Squash Soup (Vegan)

"The creaminess comes from cashew butter (and banana, too!) From flutternutbutters.com.-slightly altered. So wonderful on a blustery autumn day!"
 
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photo by free-free photo by free-free
photo by free-free
photo by free-free photo by free-free
photo by free-free photo by free-free
Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Place all ingredients except for banana, apple and paprika, in a stock pot. Cover, cook on low-medium heat until vegetables are soft, about 20 minutes.
  • Add banana, apple and paprika last 5 minutes of cooking. Heat through. Once heated, puree soup if desired.
  • (If using fresh squash, you probably will have to puree the soup using an immersion blender to make the consistency smoother.).
  • Just before serving, season soup with salt to taste.
  • Garnish with cilantro leaves and pumpkin seeds. Or, if you wish, garnish each serving with a swirl of pesto made with pumpkin seeds. Note: Use any standard pesto recipe, substituting pumpkin seeds. *NOTE: [[However, most pesto recipes do contain cheese-omit the cheese if you wish.]].

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Reviews

  1. This is a fantastic recipe. I never had cashew butter before and I thought it added a fantastic flavour to the soup. Wonderful, just wonderful!
     
  2. So good...so creamy...my "take" on it made it sort of a sweet and spicy mix 'cause I used some "repurposed" left~over sweet 'tato and some hot peppers from my garden mixed with sweet red pepper and a bit of HAPPY HALLOWEEN "repurposed pumpky"...my homemade broth and nut butter also have quite a kick to them and I added lots of garlic to further the kicks :) used all the celery and onion... & then some ((it melts away into the creamy dreaminess delightfully))...for me no need to puree the mix (( it was so velvety all on its own)) & I absolutely adored the addition of apple and NANA - LOVE IT!!! topped my bowls with raw pumpkin seed croutons...super good -thanks Cookgirl
     
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