Creamy Pumpkin Soup-Ivy Larson

By SpartyGreenMom

Ingredients

• Serves 8
• 1/2 cup raw cashews (preferably soaked in water for 1 to 2 hours)
• 1 cup water
• 4 cups organic vegetable broth (such as Pacific Natural Foods brand)
• 1 can (15 ounces) organic pumpkin (look for BPA-free boxed pumpkin, such as Pacific Natural Foods brand)
• 2 tablespoons extra virgin olive oil
• 1 Spanish onion, chopped
• 3 stalks celery, chopped
• 5 cloves garlic, chopped
• 2 teaspoons cumin
• 1 chipotle pepper in adobo sauce (seeds removed), chopped
• Unrefined sea salt, to taste
• Juice from 2 whole limes
• Pumpkin seeds, for garnish

Preparation

Step 1

In a high speed blender (such as a Vitamix) or food processor, add the cashews and water; process until smooth and creamy. Add in the pumpkin puree and vegetable broth and process again until ingredients are well-blended. Set "pumpkin cream" aside.

Heat the oil in a large heavy saucepan over medium heat. Add the onion, celery and garlic and saute for 6 to 7 minutes, or until onions and celery are translucent. Add the cumin, chopped chipotle peppers and season with salt to taste. Pour in the "pumpkin cream" and use a handheld stick blender (I like Cuisinart brand) to process until smooth and creamy. Simmer soup over low heat for 15 minutes. Squeeze in the lime juice and sprinkle with pumpkin seeds before serving.