RecipesPumpkin soup with cashew nut butter
First, we prepare the broth – in cold water, we add beef with bone, root vegetables, salt, allspice, and bay leaf, and then we heat it until it starts to boil…
Ingredients (what you need)
600 g hokkaido pumpkin
1 l beef broth
250 g cashew butter
Recipe steps
First, we will make the broth. Beef with bone, along with root vegetables, salt, allspice, and bay leaf, is placed in cold water, brought to a boil, and then simmered for about two hours. In the finished broth, we add diced pumpkin and cook for another 10 minutes.
We transfer the mixture to a blender, add 200 g of cashew butter, and blend until smooth. Then we garnish the plate with a dollop of butter and optionally add a handful of fresh cashews.
Cashew butter has a great creamy flavor, making it a popular ingredient in cooking among vegetarians, vegans, and people who are lactose intolerant. In this recipe, it replaces cream, adding creaminess to the soup and is rich in protein and healthy fats.
Additional information about the recipe Pumpkin soup with cashew nut butter
Pumpkin soup with cashew butter is a delicious and nutritious dish, perfect for autumn days. The creamy texture of the pumpkin perfectly complements the delicate cashew butter, which adds an unforgettable flavor and creaminess to the soup. This dish is rich in vitamins and minerals, with cashew nuts enriching it with healthy fats. Serve it warm, garnished with seeds or herbs to enhance the flavor. Pumpkin soup is not only tasty but also a healthy choice for everyone who wants to enjoy the autumn harvest.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
