Pumpkin Curry Soup

Why You'll Love This Recipe:

- It's comforting and loaded with flavor! - It's the best way to kick off fall season.    - It's incredibly easy to make!

Ingredients You'll Need:

Step One

Combine all the ingredients for the cashew creme in a high powered blender and puree until completely smooth. Set aside.

Step Two

To a large pot, add onions and sauté for 5-7 minutes, until onions are translucent. Add minced garlic and ginger and sauté for another minute until fragrant.

Step Three

Stir in pumpkin, carrots, curry, and cumin, stirring to completely coat the pumpkin. Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes

Step Four

Once the soup has cooled, blend in a food processor or blender until smooth.

Step Five

Return the soup pot. Stir in half the cashew creme and season with salt and pepper. Gently reheat to desired temperature.

Step Six

Garnish with remaining cashew creme and curried pumpkin seeds.

Recipe Tips and Tricks:

- For less mess, blend the soup with an immersion blender instead of transferring it to a blender. The soup won't be as silky smooth but it will work!  - Need something different? Substitute the pumpkin with butternut or acorn squash. - Add some heat by garnishing with freshly diced jalapeños.

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