Pumpkin Cashew Soup


  • 1 small pumpkin or 2 cups of puree
  • 1/2 cup cashews soaked in water
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 1 TBSP of ginger, peeled and finely chopped
  • 1 TBSP coconut oil
  • pinch of cumin
  • pinch of pumpkin spice


Halve the pumpkin and scoop out the seeds and membranes. Place the cut sides face down in a baking dish with 1 cup of water. Bake at 400 F until soft. Let it cool a bit, remove the skin and then add all the ingredients in a blender. Blend well and serve.