Fall Pumpkin Soup with Cashew Cream Drizzle
Baguette
Ingredients
- 1 cup raw cashews
- ½ cup water
- 2 tsp fresh lemon juice
- 2 Tbsp plus 1 tsp vegan butter, divided
- 3 Tbsp all-purpose flour
- 2 Tbsp curry powder
- 1 (32-oz) carton vegetable broth
- 2 (15-oz) cans pumpkin puree
- 1 (13.5-oz) can unsweetened coconut milk
- 1 Tbsp raw sugar
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground cinnamon
- ¼ cup sunflower kernels
- ¼ cup golden raisins
Instructions
- Soak nuts in water to cover overnight.
- Drain nuts. Process nuts, water, and lemon juice in a blender or food processor until creamy, scraping sides as needed and adding additional water to reach desired consistency. Season with salt and pepper to taste.
- Melt 2 Tbsp butter in a large saucepan. Stir in flour and curry powder; cook 1 minute.
- Stir in broth, pumpkin, coconut milk, sugar, salt, pepper, and cinnamon. Bring to a boil, reduced heat, and simmer 30 minutes.
- Melt 1 tsp butter in a small skillet; add sunflower kernels, and cook, stirring often, until golden. Drizzle individual servings of soup with cashew cream, and sprinkle with sunflower kernels and raisins.
Side Dish Ingredients
- 1 (16-oz) French baguette
- ¼ cup vegan butter
Side Dish Instructions
- Preheat oven to 400°F.
- Warm baguette 5 minutes or until crusty; cut into slices and brush with butter.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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