Serves – 3 to 4
Prep time – 5 minutes
Cook time – 45 minutes
5 Heaping cups of roughly chopped pumpkin (1 Small Pumpkin of any edible variety should work)
1 onion chopped
1 small potato
3 to 4 cloves garlic
¼ cup cashews (can substitute with almonds too)
21/2 cups vegetable broth
1 bay leaf
2 tbsp fresh herbs of choice (Thyme, oregano etc.)
1 to 2 tbsp of coconut cream (optional)
Salt and pepper to taste
1/3 tsp red pepper flakes
Small pinch of nutmeg
2 tbsp olive oil
Place the pumpkin, onions, potato and garlic in a baking tray and sprinkle some salt and drizzle some olive oil.
Roast them in the oven at 400 F for 20 to 25 minutes. (Alternatively, you could saute them in an iron skillet until they are nice and roasted. Saute them in high heat until you see some color on the pumpkins. The caramelization gives a nice flavor to the soup.)
Now heat a deep pan, add some olive oil and add the bay leaf and let it cook for a few seconds.
Add the roasted veggies, cashews, broth, salt and pepper as needed, red pepper flakes, nutmeg and let it simmer for 7 to 8 minutes until the cashews soften a bit.
Now add the nutritional yeast and blend everything using a hand blender until smooth and creamy.
Add more water as needed at this stage to bring the soup to the consistency you desire.
Serve hot with some fresh herbs and coconut cream.