Spicy Pumpkin Soup Recipe

This rich fall pumpkin soup blends cashews with pumpkin puree for a creamy base while pumpkin pie spice and cayenne pepper add a complimenting depth of flavor.

Ingredients

• 1 cup (140 grams)

  raw cashews

• Enough water to submerge cashews for soaking, if needed

• 3 cups (700 mL)

  water

• 1 1/4 (300 mL) cups

  vegetable broth

• 1 cup (225 grams)

  pumpkin puree

• 1 teaspoon

  pure maple syrup or coconut nectar

• 1/4 teaspoon

  cayenne pepper

• 1 teaspoon

  pumpkin pie spice

• 2 tablespoons

  extra virgin olive oil

• 1 small

  yellow onion, chopped

• Salt, to taste

• Pepper, to taste

• 2 tablespoons

  Italian seasoning (optional

Directions

If you do not have a high powered blender, like a Vitamix, on hand, soak cashews for 2-3 hours, then drain before adding to blender. Otherwise, add cashews, water, vegetable broth, pumpkin puree, maple syrup, cayenne pepper, and pumpkin pie spice to blender. Set aside.

Place olive oil in large sauce pot over medium high heat. Saute chopped onion with a pinch of salt until soft and lightly browned. Remove from heat and add onion to blender, setting sauce pan aside heat soup, later.

Blend ingredients on high speed until completely smooth. Add soup to sauce pot and heat over medium heat, stirring constantly, until warm enough to eat. Season with salt and freshly ground pepper. Remove from heat.

After placing soup in bowls, sprinkle with Italian seasoning, if desired.