Cream of Pumpkin or Squash Soup (Vegan) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The creaminess comes from cashew butter (and banana, too!) From .-slightly altered. So wonderful on a blustery autumn day! Ingredients:
1 (14 -16 ounce) can pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 ounce) can freshly 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 |
salt |
ground red pepper, to taste (paprika or cayenne) |
fresh cilantro leaves |
roasted pumpkin seeds |
pumpkin seed pesto sauce (read *note) |
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.]].
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