Description: This vegan soup brings
out the rich flavor of fall by featuring pumpkins with just a few other ingredients. Be sure to save your seeds for an additional snack!
Ingredients
· 1 small pumpkin
· 1⁄2 cup raw cashews
· 1 tsp freshly grated ginger (or to taste)
· Salt to taste
· 1 small pumpkin
· 1⁄2 cup raw cashews
· 1 tsp freshly grated ginger (or to taste)
· Salt to taste
Instructions
·
Soak cashews in water
to cover for at least 2-3 hours. Using a sharp, heavy knife, carefully cut
pumpkin in half. Scrape out seeds (see additional notes below) and place
cut-side down on a cookie sheet (line sheet with parchment for easy clean up if
you like.) Bake at 350° until very tender, about 1 hour. Scrape pumpkin from
the peel and puree in a blender in small batches, or mash with a fork. Put
pureed pumpkin in a heavy bottomed pan. Put cashews and soaking water in
blender and puree until smooth. Add cashews to pumpkin. Rinse the blender with
a little more water and add to the pot. Add ginger and salt to taste and heat
gently for a few minutes. If soup is thicker than you like, continue to add
water until it seems right.
Notes
·
Roasted and salted pumpkin
seeds are a great snack. Rinse them and spread on a towel to dry. Spread out on
an oiled cookie sheet and roast at 250° for 1 hour, shaking occasionally. Salt
if desired, let cool, and store in a tightly closed container.
