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Pumpkin Toasted Cashew Soup

Sep 30, 2019 ● By Kyle Hass
“Fall is the time of year I crave soups. After visiting a French restaurant in Portland, Oregon, this past October, I have been experimenting in the kitchen with vegan bisque soups and fresh fall root vegetables from our home garden. With the perfect amount of festive spice and robust harvest flavors, this recipe has become a favorite of my family and me,” says Tiffany Hinton, a mom, business owner, author, speaker, functional medicine-certified health coach and founder of GF Mom Certified.

Yields: 8 to 10 servings

1 small pumpkin, roasted (may substitute with organic canned pumpkin) 

2 Tbsp olive oil 

1 yellow onion, chopped

1 leek, chopped

1 cup cashews, toasted

3 cups water or bone broth

1 cup cashew milk

2 tsp Louisiana hot sauce

½ tsp sea salt 

Toast the cashews in the oven for about 10 minutes, until lightly toasted. Make sure they do not burn.

To roast the pumpkin, remove the seeds before you cook it. 

You can bake the pumpkin in the oven until soft, like a baked potato. 

You can also quarter the pumpkin and cook it in a pressure cooker for 25 minutes.

Remove the skin making sure you are careful not to burn yourself.

In a large soup pot, heat the olive oil on medium-high.

Add the chopped onion and leek and sauté until caramelized.

Add the water and roasted pumpkin, then bring to a boil; cook on medium for 25 minutes.

Add toasted cashews, Louisiana hot sauce, and salt.

Cook for an additional 10 minutes.

Carefully remove from the heat.

Purée 1 cup at a time in a high-speed blender. Once all the soup is puréed return to soup pot.

Stir in coconut milk.

Serve and enjoy.

Recipe courtesy of Tiffany Hinton. Connect on social media @gfmomcertifed.