Sweet ‘n’ Spicy Pumpkin Soup
Mountain Man said, “This may be the best soup you’ve ever made.”
Really? After I was done staring at him in wonder I had thoughts as to how that was possible. There are very few ingredients in this soup (less is more?) and I’ve made LOTS of soup since we’ve been together. But after I tasted it, I was leaning towards agreeing with him. A bit on the spicy side for me but you can adjust the heat by using less curry if you like less heat. Anyway, I graciously accepted his wonderful compliment and am happy to share this soup with you. The flavor will blow your mind…
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Ingredients
15 oz. pumpkin purée (1 can or 1¾ cups)
3 cups carrot juice (freshly juiced is best, but you can easily find carrot juice in supermarkets now in the produce section)
1 large onion, chopped
1 bay leaf
1 TBS Bragg Organic Sprinkle seasoning mix (I wouldn’t sub this one. The flavor profile screams Autumn!)
1 TBS curry powder (I love THIS BRAND but it’s not very spicy)
2 tsp tamari or other low sodium soy sauce
¼ cup white wine (optional)
1 cup raw cashews
raw pumpkin seeds for garnish (optional)
Method
Mix all ingredients together in a pot, except the cashews and wine.
Cover and simmer for about 30 minutes, until the onions are tender.
Place the cashews in a high-powered blender and add some of the soup broth, just to cover. Blend until smooth.
Remove the bay leaf, add remaining soup to the blender and blend until smooth. If you want to, you can just scoop out the onions with a slotted spoon and add them and about ¼ of the soup to the cashews in the blender and blend that. Then combine it with the remaining soup in the pot.
Add the wine and simmer uncovered for about 10 more minutes to cook off the alcohol.
Add love! 💗
Garnish with some raw pumpkin seeds and freshly grated black pepper.
Serves 2-3… I should have made more! Enjoy.
Note
You can do what normal people do and serve the soup in a regular bowl. Or you can get all fancy-shmancy and serve it in pumpkin bowls which makes an amazing presentation… simply cut some small pumpkins in half and scoop out the seeds (save them for roasting!).
