Cashew pumpkin leek soup
This Pumpkin Soup with Cashew and Leeks is a quick dish to make to warm up your body and aid digestion.
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
The caloric value was calculated per serving.
If you cannot find an ingredient in your region, feel free to remove or substitute it as you see fit.
Blend the soup in a blender or not, as you prefer.