Creamy Pumpkin Soup

BY MOLLY PATRICK

This is a rich and creamy soup that is always a hit with the whole family. It makes a great Halloween meal with some toasted whole-grain baguette slices on the side for dunking.

Photo by Amber Asakura

Makes about 6 cups Prep Time 15 minutes Cook Time 20 minutes

INGREDIENTS

• 1/2 cup raw cashews, soaked in water for at least 10 minutes (65g) • 1 sweet apple, cored and diced (about 1 cup / 120g) • 3/4 cup diced carrot (about 2 medium / 90g) • 3/4 cup diced yellow onion (90g) • 1 can 100% pure pumpkin puree (360g) • 3 cups low-sodium vegetable broth, divided (705ml) • 3/4 cup unsweetened, non-dairy milk (180ml) • 2 Tablespoons 100% pure maple syrup • 1/2 Tablespoon curry powder (use less if your curry is spicy) • 1 teaspoon coconut aminos • 1 teaspoon apple cider vinegar • 1 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/2 teaspoon garlic powder • 1/4 teaspoon black pepper • Pinch ground nutmeg • Pinch ginger powder • Pinch cayenne powder

DIRECTIONS

Get the cashews soaking and then heat a large stock pot over medium heat for 2 minutes. Add the apple, carrot and onion and saute for 6 - 8 minutes, until the onion is tender. Transfer to your blender.

Drain the cashews (discard the soaking water) and add them to the blender, along with the pumpkin puree and 2 cups (470ml) of broth. Process until completely smooth.

Return the mixture to the stock pot and whisk in the remaining 1 cup (235ml) of broth and the rest of the ingredients. Place a lid on the pot at an angle and simmer over medium-low heat for 10 minutes.

To serve add a sprinkle of sliced green onions, toasted pumpkin seeds and dried red chili flakes.