Pumpkin Soup (yields 6 to 8 servings)
Pumpkins are not only for carving. They create the base for a soup so velvety light and creamy you’ll find it doesn’t dull the taste buds for the rest of the meal. Ground cashews provide the thickening and join with root vegetables to contribute a pleasing sweetness.
1 pumpkin (about 5 pounds) peeled, cubed
6.+ cups water
3 large carrots, peeled and cut into 1/2 inch chunks
1 parsnip, peeled and cut into
1/2 inch chunks
1 small sweet potato, peeled, cubed
1 tsp sea salt (or powdered seaweed)
2 onions, coarsely chopped
1 tsp extra-virgin olive oil
1 cup finely ground cashews
1 Tbsp plus 2 tsp maple syrup
1/2 tsp ground nutmeg
1/4 tsp ground ginger
- Combine the pumpkin, 6 cups of water, carrots, parsnip, sweet potato, and 1/2 tsp sea salt or seaweed powder in stock pot. Cover and bring to boil. Turn heat down to medium and simmer for 20 minutes, or until the vegetables are soft.
- Cook onions, remaining 1/4 cup water, and olive oil in skillet for 5 minutes (until soft) add more water if needed.
- Puree cooked pumpkin, vegetables, and onions in batches in blender or food processor. Return to the stock pot, and add more water if too thick.
- Simmer over medium heat, and add cashews, maple syrup, 1/2 tsp sea salt or seaweed powder, nutmeg, cinnamon, and ginger. Cook for about 5 minutes to blend the flavors. Adjust seasonings if needed. Garnish each bowl with chopped green onions and serve.