Hearty Pumpkin Soup!

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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! πŸ™‚

 

Merken

Merken

Merken

Merken

Merken

Print Recipe
Hearty Pumpkin Soup!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
plates
Ingredients
Pumpkin Soup
Candied Cashews
Prep Time 10 minutes
Cook Time 20 minutes
Servings
plates
Ingredients
Pumpkin Soup
Candied Cashews
Instructions
  1. To make the pumpkin purree, peel and cut up your pumpkin and boil until soft. Once they are soft, you can remove the water and purree the soft pumpkin pieces.
  2. Heat some coconut oil over medium/high heat. Add the garlic and saute for approx. 2 minutes.
  3. Add the pumpkin purree, ginger, cashew milk, vegetable stock, maple syrup, and salt. Stir to combine well.
  4. Allow the soup to come to a boil and then reduce heat to simmer.
  5. Let simmer for about 20minutes until it is slightly reduced.
  6. While the soup is simmering, you can make your candied cashews. Add the cashews to a middle heat pan together with the maple syrup.
  7. Stir until the cashews are coated with maple syrup. If you feel like its not enough maple syrup, feel free to add a little more. If they get stuck together - dont worry - you can always break them apart later as well.
  8. Allow the maple syrup to reduce until only the cashews are left. This takes about 5 minutes. Let them cool. Once cooled, you can break them apart if necessary.
  9. Serve the soup hot and garnish with chopped chives, and some coconut cream (I also added some pumpkin seed oil on top). Top with your candied cashews.


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