" Cream " of Pumpkin or Squash Soup (Vegan)

Name: " Cream " of Pumpkin or Squash Soup (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 small apple, peeled, seeded and diced; 1 firm but ripe banana, sliced into small pieces; 397 grams pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 ounce) can freshly roasted butternut squash (using roasted squash really enhances the flavor); 3 Tbsps smooth cashew butter or 3 tablespoons pumpkin seed butter; 59 milliliters celery, diced; 1 leave fresh cilantro; 118 milliliters green bell pepper, seeded, membrane removed, diced (okay to use another color); 4 servings ground red pepper, to taste (paprika or cayenne); 4 servings pumpkin seed pesto sauce (read note); 59 milliliters red onion, peeled and diced (my addition); 118 milliliters red potato, diced; 4 servings roasted pumpkin seeds; 4 servings salt; 710 milliliters homemade vegetable broth

You can never have too many soup recipes, so give " Cream " of Pumpkin or Squash Soup (Vegan) a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 241 calories, 5g of protein, and 13g of fat per serving. This recipe serves 4. If you have apple, roasted pumpkin seeds, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 30 minutes.