Detox Pumpkin Soup w/ Cashew Cream

Detox Pumpkin Soup w/ Cashew Cream
Our Detox Pumpkin Soup with Cashew Cream is sure to keep you feeling comforted and nourished during the warmer months. With only a few simple ingredients, you can whip this soup up for an easy weeknight dinner. This soup is plant-based, gluten-free + dairy-free. 

You can find this nourishing soup recipe + plenty more winter-warmers in Teresa's SIMPLE HEALTHY RECIPES cookbook, filled with 300+ recipes for every occasion! 

INGREDIENTS

Serves 4

PUMPKIN SOUP

1 leek, sliced

2 celery stalks, finely chopped

2 carrots, finely chopped

750 g pumpkin, peeled, and finely chopped in a food processor

750 ml water, freshly boiled

sea salt, to taste

white pepper, to taste

natural yoghurt, or cashew cream to serve (see notes)

a splash of extra virgin avocado oil, to serve

CASHEW CREAM

125 g (1 cup) cashew nuts, raw, soaked overnight and drained

180 ml water

METHOD

COMBINE leek, celery, carrot, pumpkin and water into a pot.

SIMMER for 15 - 20 minutes until vegetables are tender.

BLEND until smooth and season with a little salt and white pepper to taste.

COMBINE cashew cream ingredients in a blender and blend until smooth and creamy. Pour into a glass jar and store in the fridge for up to a week.

SPOON soup into serving bowls and garnish with a little cashew cream and drizzle of avocado oil. Enjoy.

NOTES & INSPIRATION

Use coconut milk in place of cashew cream.

For a protein boost, combine 1 serving of Organic Pea Protein Natural with water or your choice of milk and whisk into the soup before serving.

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