Receta Pumpkin Soup with Ginger and Cashews

by Marlene Baird

This semi-homemade Pumpkin Soup with Ginger and Cashews is easy, delicious and healthful.

Let’s face it. All of us find ourselves in a position of biting off more than we can chew. We keep taking on more and more responsibilities. Our lives are jam-packed with activities, which leaves us less time to spend cooking healthful foods for our families.

This version of pumpkin soup is so darn delicious that you will want to double the recipe.

This time of year soup warms are hearts and souls as well as brings comfort and joy to our taste buds.

So don’t stress out too much in the kitchen. It’s okay to make some things semi-homemade and this soup is just one example of that. Plus, well, pumpkin, right! We are all pumped for pumpkin too.

Pumpkin Soup with Ginger and Cashews Author: Marlene Baird Nutrition Information

Carbohydrates: 15.3

Fiber: 5.2

Protein: 5.3

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

1 box Sprouts brand pumpkin soup ½ Tablespoon olive oil 1 clove garlic minced ¼ white onion, finely chopped ¼ cup cashews, chopped 1 Tablespoon prepared ginger (in a tube) optional: 1 Tablespoon chives for garnish

Heat oil in a soup pot. Add the onion and saute until it starts to caramelize (about 5 minutes). Add the cashews, ginger and garlic and cook another minute. Pour the boxed pumpkin soup into the pot and simmer at medium for about 20 minutes. At this point if you want this to be smooth you would need to throw all of it in the blender. I love the crush of the cashews in the soup and didn't blend mine. Season with salt and pepper, top which chives and serve. 3.4.3177

I was provided a kit of pumpkin treats from Sprouts FM. No other compensation was provided. All opinions expressed here are 100% my own.

Thanks for stopping by and have a wonderful day.

Marlene

Like Loading...