Creamy Butternut Pumpkin Soup – dairy Free!
This creamy pumpkin soup is like silk in a bowl… smooth and tasty – without dairy or cream 🙂 The luscious texture is created by adding blended cashew nuts at the end of the recipe! YUM!!!! This is a family favorite of ours, and I hope you will enjoy it as much as we do.
Servings Prep Time Cook Time
6people 10minutes 35minutes
  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!