This Pumpkin Soup with Cashew and Leeks is a quick dish to make to warm your body and aid digestion.
There’s nothing better than a delicious soup for dinner, especially on cold days. Soups are practical and simple to make, easy to eat, versatile, delicious and easy to digest, not disturbing your sleep.
Those who find soup a tasteless and boring recipe still haven’t learned to play around with seasonings, textures and toppings that take the recipe out of the conventional and allow the creation of unique flavors.
This recipe for pumpkin and leek soup with cashew is out of the ordinary, we even used a pear for a unique combination!
Cashew butter is a source of good fats and adds protein to the dish. Pumpkin is an excellent source of carbohydrates and fiber. So, it is possible to eat a portion that will really satisfy you and with a low caloric content, helping in the slimming process.
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Cashew pumpkin leek soup
Ingredients
- 200 grams Leek
- 800 grams Nutmeg pumpkin
- 1 unit small pear sour
- 700 ml vegetable broth
- 3 tbsp cashew butter
- 1 unit lemon
- Cinnamon
- Ginger
- Nutmeg
- Salt
Instructions
- Clean the leek, and cut it into small pieces.200 grams Leek
- Remove the skin and seeds from the pumpkin and cut the flesh into small pieces800 grams Nutmeg pumpkin
- Cook the leek and pumpkin with the broth and spices and ginger for ten minutes until soft.200 grams Leek, 700 ml vegetable broth, Cinnamon, Ginger, Nutmeg
- Peel the pear, add, and simmer for another five minutes.1 unit small pear
- Puree the soup with cashew butter and lemon zest.3 tbsp cashew butter, 1 unit lemon
- Season with salt, pepper, and lemon juice.Salt
- Serve and garnish with mint and roasted cashews.
Video
Notes
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very tasty soup