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Add a photoServings: 1
Ingredients
- 1 sm cooking pumpkin
- 1/2 c. "raw" cashew pcs
- 1 Tbsp. grated fresh ginger (or possibly to taste)
- Â Â salt to taste
Directions
- Soak cashews in water to cover for several hrs. This step is optional, but helps them blend better.
- Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F till very tender (45 min to one hour).
- Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot.
- Blend cashews in blender till smooth and add in to the pumpkin puree.
- Rinse the blender with a little water and add in to the pot. Add in a little more water if it's too thick.
- Add in ginger and salt to taste and heat gently for a few min to blend the flavors.
- For an even easier variation, use frzn, cooked squash.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5g | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 0.99g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 0.1g | 0% |
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