Fall is one of myfavorite seasons. I love the colors this seasons brings with it and I love seeing the vegetables changing in the super- and farmersmarket! So this recipe is a perfect starter for when the leaves start to turn gold. It is a go-to recipe for any pumpkin lover in the season of fall! I actually like making this recipe for dinner and taking it for lunch the next day – that’s how good it is! The candied cashes give it an amazing crunch and add to the thick pumpkin flavor that can sometimes feel a bit heavy. I have never added candied nuts on top of a soup but I will start doing this more regularly. It really brings out the flavor. The pumpkin seed oil I added ontop really made the recipe complete. For anyone that finds pumpkin seed oil too “strong” can easily leave that step out. Since pumpkins keep so well, you can even make it in winter as it has such a soothing and warming effect.
Hope you enjoy the recipe as much as I did! 🙂