Smoky Pumpkin Soup with Cashew Cream and Sage

  • Smoky Pumpkin Soup with Cashew Cream and Sage
By Pamela Morgan
Smoky Pumpkin Soup with Cashew Cream and Sage
Serves: 6 Cuisine: American

Layer the flavors with Smoked Cinnamon and Okinawa Kokuto Brown Sugar.

Ingredients

Preparation

  • Heat oil in a large, heavy pot over medium heat. Add the leek, carrot, onion, garlic, thyme, and bay leaf. Cover and cook, stirring once or twice, for 10 minutes. Add the chicken stock, pumpkin, brown sugar, smoked cinnamon, and nutmeg. Bring to a simmer, then partially cover, lower the heat and cook, stirring occasionally, for 30 minutes. Remove from heat. Season.
  • In a Vita-mix or food processor, puree drained cashews with water and 2 dates until very smooth.
  • Puree soup (in batches, if necessary) using your preferred method: food mill, blender, food processor, or immersion blender. Adjust seasoning if necessary.
  • Divide soup evenly amongst bowls and drizzle with cashew cream. Sprinkle with sage.

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