So, we all know I often get a hankering for pumpkin (as I said in this failure of a recipe post the other day).
You’d think I’d be too scared to try another pumpkin recipe so soon after my big fail, but as I’ve said before, I’m an optimist. Plus, cooking is my jam. Baking, not so much.
And happily, this one turned out great! If you’re not a big pumpkin lover, switch it up and use butternut squash for a similar fall flavor.
With just a few ingredients, this soup is super (see what I did right there?) easy to make and fast too. While I used a fresh pumpkin, you could always used canned too, which would speed up your cooking time considerably!
One last item of note… I used cashew milk in my recipe, because we are trying to cut back on dairy around here. I’m including that recipe below (it requires planning ahead, because cashew milk requires overnight prep). BUT whole milk is really tasty in this, and would be what I would typically use in mine. OR you could use almond milk too!
Oh, and I threw some bacon on top of mine at the last minute. Because bacon makes everything a little more delicious.
1 lb pumpkin, chopped (or 1 15 oz can)
2 cups chicken stock
1 tablespoon avocado or olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3/4 cup milk
salt and pepper to taste
Bring pumpkin and stock to a boil, then lower to a simmer. Cook until the pumpkin is tender. In a separate pan, heat oil over medium heat, then add onion and garlic, stirring, until translucent. Transfer onion/garlic mix to the pumpkin and blend (I use an immersion blender but you could also use a traditional one). Just before serving, add the milk and salt and pepper, stirring to mix well.
For the cashew milk:
Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender, approximately 3 cups of water to 3/4 cup cashews.
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