Creamy Carrot Pumpkin Soup

Instructions

1. Add your vegetable broth to a large stock pot (or saucepan) over medium heat. Add in your cinnamon, nutmeg, and red pepper flakes, and whisk together.

2. Add your pumpkin cubes, chopped carrots, and grated ginger to the pot and turn up the heat to bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes.

3. While your vegetables are cooking, prepare your cashew cream. Combine soaked cashews and water in a blender and blend until smooth, then set aside.

4. Blend up the contents of your pot until smooth and creamy using an immersion blender (handheld stick blender). You can also transfer the broth and vegetables to a standard blender to blend, then transfer back to the pot. (If you’re using a standard blender, you will likely have to do this in batches. Be sure to remove the center piece from your blender top to allow steam to escape, and cover with a kitchen towel or paper towel to prevent splattering.)

5. Measure 1 cup of cashew cream and mix it into the soup. If you have an immersion blender, you can use it again, otherwise mix by hand. Gradually add salt and pepper to taste. I used 2 teaspoons of salt and 1 teaspoon of pepper.

6. Allow to cool slightly (or reheat on the stove, if needed), then transfer to bowls to serve. Garnish with a swirl of the remaining cashew cream, and your choice of red pepper flakes, pepitas (pumpkin seed kernels), or fresh herbs like thyme, sage, or rosemary. See the post above for more topping and serving suggestions.

If you don't want a spicy soup, omit the red pepper flakes. You can also increase the red pepper flakes for more heat.

Soak cashews in hot water for 10 minutes before blending.

Leftovers: Store in an airtight container in the refrigerator for 3-5 days. Reheat in a saucepan over medium heat, stirring regularly, until warm. See the post for freezing instructions.