Pumpkin and Cashew Soup

4 cups fresh cooked pumpkin

1 onion

1/2 tso ginger

1/2 tsp cumin

1 tsp curry

4 cups water (or stock)

chicken or vegetable stock

1/2 cup raw cashews

1 tbs oil (i used coconut oil)

 

saute the onion with the spices in the oil. add the pumpkin, water or stock and simmer on low. meanwhile, add 1 cup boiling water to the raw cashews and let them soak for 10 min. use a hand blender and blend well until as smooth as you can get it. add to soup and blend all until smooooooth. salt to taste.

i made this october 31 for a little dress and fall fun at our place. it was a hit!

enjoy!

(this recipe is dairy free, vegetarian and vegan if you don’t use chicken stock)

One Response to “Pumpkin and Cashew Soup”

  1. Jen Reckley says:

    Just roasted my pumpkin and seeds. Making the soup for dinner tonight and for thanksgiving! Yummy! CANT WAIT!!!}

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