PUMPKIN SOUP WITH CASHEW CHEESE AND PECANS
Pumpkin served! As for this season pumpkin soup is the must. This soup is very creamy and delicious. Roasting the pumpkin will enhance wonderful rich flavor and make the soup even more sweet. Cashew cheese is my new discovery and it work great as a tasty topping to this soup, making it even more filling and satisfying. Sprinkled with some pecans, pumpkin seeds, heavy coconut milk and fresh parsley on top.
Ingredients:
- 1 medium pumpkin
- ¾ Heavy Coconut milk (canned)
- 1 piece of garlic
- 4 cups of filtered water
- Seasoning:
- 1 teaspoon of paprika
- 1 teaspoon of cinnamon
- 2 teaspoons of Himalayan salt or more
- 1 teaspoon of turmeric
Toppings:
- Cashew cheese, heavy coconut milk, pumpkin seeds, pecans, fresh parsley.
Directions:
- I washed, peeled and cut the pumpkin into small pieces and roasted for 40 minutes in 370F. If you don’t want to do that, you can just cut the pumpkin, leave the skin on and scoop the inside after baking.
- After roasting, I placed the pumpkin in the food processor together with garlic, adding seasoning, water and coconut milk for creamy consistency.
- Transferred to the pot and warm it up until is ready to serve. You can always add more salt if you need.
Serving size: 1.5 cup or 350 ml
Calories: about 300 per serving
Storing: Soup can stay in the fridge up to 4 days.
You can freeze the soup in the sealed container up to 3 months.
