Fall Pumpkin Soup with Cashew Cream Drizzle
Charred Romaine Salad
Ingredients
- 1 cup cashews
- ½ cup water
- 2 tsp lemon juice
- 2 Tbsp plus 1 tsp butter, divided
- 3 Tbsp gluten-free all-purpose flour
- 2 Tbsp curry powder
- 1 (32-oz) carton gluten-free vegetable broth
- 2 (15-oz) cans pumpkin puree
- 1 (13.5-oz) can coconut milk
- 1 Tbsp sugar
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground cinnamon
- ¼ cup sunflower seeds
- 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, reduce heat, and simmer 30 minutes.
- Melt 1 tsp butter in a small skillet over medium heat; add sunflower seeds, and cook, stirring often, 2 to 3 minutes or until golden. Drizzle individual servings of soup with cashew cream, and sprinkle with sunflower seeds and raisins.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat grill pan or cast-iron skillet to medium-high heat.
- Cut romaine in half lengthwise; brush cut sides of lettuce with oil, and sprinkle lightly with salt and pepper.
- Cook, covered, 2 minutes per side or until slightly charred. Cut romaine halves in half lengthwise. Drizzle with vinegar; sprinkle with cheese.
Gluten Free Meal Plan
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