Calming Evening Soup with Pumpkin, Reishi Broth, and Cashew

RECIPE: Calming Evening Soup with Pumpkin, Reishi Broth and Cashew

A creamy evening soup with reishi broth (mushroom, traditionally used for evening rest), pumpkin (vit A and magnesium), and cashew cream. Ideal as a dinner during stressful periods — comfort food that also calms the nervous system.

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Kalmerende Avondsoep met Pompoen, Reishi-Bouillon en Cashew

Ingredients

Quick info

Servings: 3 servings
Prep time: 10 minutes
Total time: 30 minutes

Ingredients

1 Hokkaido pumpkin (approx. 800 g), diced
1 onion, chopped
2 cloves garlic, minced
1 cm fresh ginger, grated
1 tablespoon olive oil
750 ml vegetable broth
1 sachet (6g) Four Sigmatic Cacao Powder with Reishi extract — for the adaptogenic effect
100 g cashews (soaked for 1 hour)
1 teaspoon turmeric
Pinch of nutmeg
Garnish: pumpkin seeds, dill sprigs, drizzle of olive oil

Preparation

Heat olive oil in a soup pot, sauté onion, garlic, and ginger for 3 min.
Add pumpkin cubes and cook for 5 min.
Add broth, turmeric, and nutmeg. Bring to a boil, then simmer gently for 15 min.
Add reishi powder and cashews in the last 5 min.
Blend with an immersion blender until creamy.
Serve in bowls, garnish with pumpkin seeds, dill, and olive oil.

Why this recipe fits

Pumpkin provides vit A (mucous membranes, immune system), magnesium and potassium. Reishi is an adaptogenic mushroom with traditional calming effects. Cashew provides tryptophan (precursor to serotonin). Comforting, nourishing, and stress-modulating all at once.Tips & variationsFor extra protein: add cooked cannellini beans or chickpeasVariation: replace pumpkin with sweet potatoFor a stress-reducing business lunch: make a large batch and store in the refrigerator