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!
- 1 (14 -16 ounce) can pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 ounce) canfreshly roasted butternut squash (using roasted squash really enhances the flavor)
- 3 cups homemade vegetable broth
- 1⁄2 cup small red potato, diced
- 1⁄2 cup green bell pepper, seeded, membrane removed, diced (okay to use another color)
- 1⁄4 cup celery, diced
- 1⁄4 cup red onion, peeled and diced (my addition)
- 3 tablespoons smooth cashew butter or 3 tablespoons pumpkin seed butter
- 1 firm but ripe banana, sliced into small pieces
- 1 small apple, peeled, seeded and diced
- ground red pepper, to taste (paprika or cayenne)
- fresh cilantro leaves
- roasted pumpkin seeds
- pumpkin seed pesto sauce (read *NOTE)
- 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.]].
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!
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