Food & Receipts

The Ultimate Creamy Pumpkin-Cashew Milk Recipe: A Delicious and Nutritious Treat for the Whole Family

Creamy pumpkin and cashew milk is a delicious and nutritious treat for the whole family. Join us in the kitchen as we explore this wonderful recipe and create a tasty, healthy drink!

Administrator

10 July, 2024

Preparation
120 minutes Cooking
20 minutes Serves
3 – 4 people

If you’re a fan of pumpkin soup, it’s time to take it up a notch by adding cashews. This combination creates a uniquely flavored drink that’s both delicious and nutritious. Join us in the kitchen as we show you how to make this creamy cashew pumpkin soup for your family to enjoy!

1Ingredients for Cashew Pumpkin Soup

200g pumpkin
50g cashews
1 liter of filtered water

Ingredients for Cashew Pumpkin Soup

2How to Make Cashew Pumpkin Soup

Step 1 Prepare the Ingredients

Soak the cashews in water for 2-4 hours to soften them, then rinse, peel, and set aside to dry. If you’re using pre-roasted cashews, skip the soaking step and simply remove the peels to avoid bitterness in your soup.

Peel and deseed the pumpkin, then rinse it briefly. Cut the pumpkin into small pieces. You can reduce the amount of pumpkin if you prefer a thinner soup.

Preparing the Ingredients

Step 2 Cooking the Soup

Once your ingredients are ready, add the pumpkin, cashews, and filtered water to a soup maker. Select the “Cook Grain Milk” function and let the machine do its magic.

If you don’t have a soup maker, you can use a regular pot. Cook the cashews first until they’re soft, then add the pumpkin and continue cooking until everything is tender. Transfer the cooked mixture to a blender and blend until smooth. You can adjust the sweetness by adding sugar to taste.

Cooking the Soup

Step 3 Serving the Soup

Your cashew pumpkin soup is now ready to be served! You can add sugar to taste and enjoy it hot or cold. For an even smoother texture, strain the soup through a sieve before serving.

Final Product

3Enjoying Your Soup

The cashew pumpkin soup has a subtle aroma and an appealing orange color. It’s creamy, with a rich pumpkin flavor and a hint of nutty cashew. Even without added sugar, the natural sweetness of the pumpkin shines through. Whether served hot or cold, this soup is a delightful treat. Give it a try!

Cashew Pumpkin Soup

We hope you enjoyed learning how to make this nutritious and delicious cashew pumpkin soup. Give it a try and impress your family and friends with your culinary skills!

Frequently asked questions

The recipe is a simple blend of raw cashews, water, pumpkin puree, dates, vanilla extract, pumpkin pie spice, and a pinch of salt. All the ingredients are blended together until smooth and creamy, creating a delicious and nutritious milk alternative.

Making your own plant-based milk allows you to control the ingredients and avoid any preservatives or additives. It is often more cost-effective and environmentally friendly, reducing the need for packaged, store-bought alternatives. You can also customize the flavor and adjust the sweetness to your preference.

Cashews provide a creamy texture and a mild, slightly sweet flavor. They are a good source of healthy fats, proteins, and various vitamins and minerals. Soaking the cashews beforehand helps to soften them and create a smoother, more velvety milk.

Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice, and cloves. It is a convenient way to add a warm, spicy flavor to various autumn-inspired dishes and beverages. You can find it in most grocery stores, especially during the fall season, or make your own by mixing equal parts of the spices mentioned.

Yes, you can adjust the sweetness to your taste. The recipe uses dates as a natural sweetener, so you can add more or less depending on your preference. You could also substitute the dates with another sweetener of your choice, such as honey or maple syrup.

Homemade plant-based milk typically lasts for 3-5 days when stored in an airtight container in the refrigerator. Make sure to shake or stir the milk before each use, as some separation is natural. You can also freeze the milk in ice cube trays for later use.