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!
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