10/18/2021
Start your week right with the coziest of fall recipes! Our good friend Tapp Francke from STANDwellness has just what you need to make the most of fall flavors. Check out her recipe below...
🎃🍂 This Pumpkin Cashew Soup is not just tasty, it’s packed with vitamins and minerals including Vitamin C and Carotenoids Alpha and Beta. This soup should be slightly sweet and creamy tasting. The subtle undertones of the spices round the flavor out and make it oh-so satisfying. Turmeric and Sage are powerful anti-inflammatory spices while Carraway Seeds are good for your digestion. Rich in vitamins and minerals, sweet and crunchy cashews also help to lower cholesterol. All the while, the pumpkin packs a big dose of the “Brothers Carotene" which promote proper immune function.
All of these phytonutrients, carotenoids, vitamins and minerals are working synergistically keep the body healthy. So, eat up! It’s good for you.
Ingredients:
•Onion- 1 medium size- diced
•Pumpkin- 4 cups peeled and roughly chopped into 1 inch cubes
•Chicken or Turkey bone broth (vegetable broth may be substituted to make this a vegan soup) - 1 quart
• Cashews- 1 cup, raw- soaked for 4 hours and rinsed
• Turmeric- 1/2 tsp
• Sage - 1/2 tsp
• Caraway seeds- 1/2 tsp
• Coriander - 1/2 tsp
• Garlic - 2 cloves- diced
• Ginger- 1 thumb-sized piece- diced
• Honey - 1 tsp (optional)
• Kombu- 1 piece
• Salt and pepper- to taste
• Avocado oil- 1 tablespoon
Directions:
1. Heat the avocado oil in a large pot.
2. Add onion, garlic, and ginger.
3. Cook until the onion is soft.
4. Add caraway seeds, turmeric, sage and coriander. Mix well until the onion is completely coated.
5. Add pumpkin. Mix until completely coated
6. Add bone broth, cashews and kombu.
7. Bring to a low boil.
8. Reduce heat and let the soup cook covered for 20 minutes
9. When the pumpkin is soft, remove the kombu and mix with a hand blender, until smooth. To make it extra smooth blend it for a few minutes in a high powered blender like a Vitamix or a Blend Tech.
Enjoy!