Pumpkin Cashew Soup Recipe
Dr. Josh Axe, DC, DMN, CNS – In the colder months, we crave hearty, balanced soups loaded with nutrition, macronutrients (nice blend of carbs, fat and protein) and yes, flavor! This pumpkin cashew soup checks all those boxes, plus it includes bone broth, providing you some gut, joint and skin support as well.
Also, it’s noted with beneficial vitamin A and vitamin C.
Nutrition Facts
- Serving Size: 1
- Calories: 299
- Total Carbohydrates: 21g
- Fiber: 4.8g
- Sugar: 7g
- Total Fat: 21.4g
- Unsaturated Fat: 8.7g
- Saturated Fat: 11.5g
- Protein: 11.1g
- Cholesterol: 0mg
- Potassium: 581mg (12% DV*)
- Sodium: 291mg (19% DV*)
- Vitamin A: 16130 IU (691% DV*)
- Vitamin C: 39.7mg (53% DV*)
- Calcium: 54mg (5% DV*)
- Iron: 3.4mg (19% DV*)
*Percentages are based on a diet of 2000 calories a day.
Pumpkin Cashew Soup Recipe
DESCRIPTION
This pumpkin soups is loaded with nutrition, macronutrients (nice blend of carbs, fat and protein) and yes, flavor.
INGREDIENTS
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can organic pumpkin
- 1½ cups bone bone broth
- 1 jar roasted red peppers
- ⅓ cup sprouted cashew butter
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- ½ cup coconut milk
- ½ cup fresh parsley (optional)
INSTRUCTIONS
- Heat coconut oil over medium heat in a sauce pan.
- Sauté onion then add garlic for two minutes.
- Add everything but maple syrup, salt, pepper, lemon juice and coconut milk.
- Bring to a boil, then allow to simmer for 5 minutes.
- Stir in remaining ingredients.
- Pour into blender and puree until smooth.
- Serve in a bowl with parsley garnish.
NUTRITION
- Serving Size: one 8 oz. bowl
- Calories: 299
- Sugar: 7g
- Sodium: 291mg
- Fat: 21.4g
- Saturated Fat: 11.5g
- Unsaturated Fat: 8.7g
- Carbohydrates: 21g
- Fiber: 4.8g
- Protein: 11.1g
- Cholesterol: 0mg
To read the original article click here.
For more articles from Dr. Axe click here.
