Creamy Butternut Pumpkin Soup – dairy Free!

/Creamy Butternut Pumpkin Soup – dairy Free!

Creamy Butternut Pumpkin Soup – dairy Free!

Awesome on a cold winters evening. Creamy, filling and of course – vegan!

Creamy Butternut Pumpkin Soup - dairy Free!
Servings Prep Time
6people 10minutes
Cook Time
Votes: 12
Rating: 4.58
You:
Rate this recipe!
35minutes
Print Recipe
Servings Prep Time
6people 10minutes
Cook Time
Votes: 12
Rating: 4.58
You:
Rate this recipe!
35minutes
Print Recipe
Ingredients
Servings: people Units:
Instructions
  1. Add pumpkin, white beans and brown rice to a large soup pot.
  2. Add spices to the pot.  
  3. Pour boiling water into the pot and turn on heat to high. Bring to a boil, stir through to mix and turn down to a simmer.
  4. Put lid on pot and let simmer for 30 minutes.
  5. Turn heat off and blend soup with a hand blender. Alternatively you can also put the soup into a blender or food processor and blend till smooth.
  6. Put one cup of cashews into a blender. 
  7. Add Tamari to blender.
  8. Add hot sauce to blender.
  9. Pour cashew cream into the soup pot.
  10. Stir through thoroughly.
  11. Serve into bowls and top with freshly cracked pepper and a sprinkle of nutmeg. YUM!
Share this Recipe
By |2015-07-29T06:02:00+00:00December 12th, 2013|Recipe|3 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

3 Comments

  1. Kate September 6, 2015 at 7:38 am - Reply

    Butternut squash soup looks devine! It looks like a lot of calories.? How did you lose 50 pounds on vegan? I am considering going vegan for my health. I was diagnosed with kidney disease and saw some improvement when I tried vegan for three months. I went off and feel bad again. I love that your recipes are simple. That’s why I went off vegan. Too much prep and not enough time. I plan to make several of your recipes. What did you eat to lose 50 pounds? I have 100 to lose. I was put on 1200 calories and all I do is think about food! Thanks for sharing all these wonderful recipes!

    • Anja September 7, 2015 at 7:24 pm - Reply

      I just started by replacing my favorite meals with vegan versions. No calorie counting and no portion control. Just low or no fat plant foods and minimal processed food. Eat as much as you want 🙂 Have a look at my 30 days of vegan videos for ideas. For extra research also have a look at http://www.nutritionfacts.org

  2. Julie July 11, 2017 at 2:35 pm - Reply

    Wonderful recipe! Thank you
    Can’t wait to make this!

Leave A Comment