This is a great easy meal for those chilly fall or winter days. It’s a great way to use that pumpkin puree that you made from your Halloween jack-o’-lanterns. Serve it with some warm artisan bread or even better in a bread bowl.
4 cups pumpkin puree
4 cups vegetable stock
1 Tbsp pure maple syrup (optional)
1 tsp thyme
2 tsp sea salt
freshly ground black pepper to taste
1/8 tsp freshly ground nutmeg
1/2 tsp cinnamon
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Cashew cream
1 cup raw cashews
1 cup vegetable stock
Add pumpkin puree, vegetable stock, maple syrup, thyme, salt, black pepper, nutmeg, and cinnamon to a large saucepan. Heat to boiling and then reduce heat to low and simmer for about 20 minutes. Meanwhile, add cashews and vegetable stock to a blender and blend for about 2 minutes, or until fully creamed. Add to soup and stir in but reserve about 1/4 cup to drizzle on top of individual serving bowls for an added aesthetic touch.