" Cream " of Pumpkin or Squash Soup (Vegan)

Total Time
30mins
Prep
0 mins
Cook
30 mins

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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Ingredients

Nutrition

Directions

  1. 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.
  2. Add banana, apple and paprika last 5 minutes of cooking. Heat through. Once heated, puree soup if desired.
  3. (If using fresh squash, you probably will have to puree the soup using an immersion blender to make the consistency smoother.).
  4. Just before serving, season soup with salt to taste.
  5. 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.]].
Most Helpful

5 5

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!

5 5

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