Creamy Dairy- Free Pumpkin Soup

Creamy Dairy- Free Pumpkin Soup

Published on November 4, 2017 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8
    • 8

Canned or boxed pumpkin puree uses less than fresh roasted pumpkin. 1 cup of canned pumpkin puree is equal to two cups of fresh roasted pumpkin.  If you have never roasted a pumpkin, give it a try. It is super easy and fresh roasted pumpkin is a great addition to your recipes.

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Ingredients

  • 1 cup thick cashew cream- soak cashews day before. recipe here
  • 1 cup organic canned pumpkin or 2 cups of fresh roasted pumpkin
  • 1 TBSP olive oil
  • 2 garlic cloves peeled
  • 1 small yellow onion chopped
  • 1 cup chopped carrot
  • 4 cups vegetable broth (homemade or organic boxed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 bay leaf

Nutrition Info

Instructions

  1. Heat a large heavy stock pan on medium heat and add olive oil, garlic, onion, carrot and saute until soft.
  2. Add vegetable broth and bay leaf, cinnamon, ginger, and salt and bring to a slight boil for a minute
  3. Reduce heat and simmer and stir for 20 minutes
  4. Add pumpkin and cashew cream and stir until completely heated through
  5. Transfer soup to a high-speed blender in small batches and blend until smooth
  6. Serve immediately with chopped crisy apple or roasted pumpkin seeds
  7. Enjoy!
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