For the Soup

  • 2 sugar pumpkins
  • 2 medium shallots diced
  • 3 cloves minced
  • 2 cups vegetable broth (DIY or store-bought)
  • 1 cup Coconut Cashewmilk
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground turmeric
  • cilantro garnish (optional)

For the Cardamom Cashewgurt®**

  • 2 cups Coconut Cashewgurt®
  • 1 teaspoon toasted, ground green cardamom
  • ½ teaspoon extra virgin olive oil
  • sea salt, to taste


Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings. Next, Brush the flesh with oil and place face down on the baking sheet.

Bake the pumpkins for 45-50 minutes, until a knife can be easily inserted with little resistance. Remove from the oven, let cool for 10 minutes, then peel away the skin, chop the flesh, and set pumpkin aside.

In a large saucepan over low-medium heat add 1 tablespoon of olive oil, shallot, and garlic. Cook for 2-3 minutes, or until golden and translucent.

Add the cooked pumpkin, broth, Cashewmilk, maple syrup, sea salt, black pepper, cinnamon, nutmeg, and turmeric, and bring to a simmer for 10 minutes.

Transfer soup mixture to a Vitamix or Blender to puree the soup.

Top soup with a swirl of Cardamom Cashewgurt®, fresh cilantro and enjoy.

For Cardamom Cashewgurt®
1. Mix together the Cashewgurt®, cardamom and olive oil. 2. Season with sea salt.

**Cardamom Cashewgurt® can be stored in the fridge for up to a 1 week. Great in soups, over roasted veggies and more

Pumpkin Soup with Cardamom

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