Quick Pumpkin Soup With Cashew Cream

 

 

This soup goes together in about 15 minutes.  A great standby for those busy days when you want to put your feet up and enjoy a hot, homemade meal.

 

Pumpkin is a winter squash and is loaded with nutrients.  It has vitamins A, C, B6. K, B2, fiber, manganese, folate, tryptophan and omega-3 fats.

 

I have used canned pumpkin in the recipe and always  keep some on hand in my pantry.  I have also made this soup with butternut, sweet dumpling and delicata squash.  These are sweeter than pumpkin and I leave out the evaporated cane juice.  Pumpkin sometimes has a little bitter edge to it.  A couples teaspoons of a sweeter takes off the edge without adding sweetness to the soup.

 

1 15ounce can of pumpkin (or 1 3/4 cup cooked pumpkin or squash)

2 cups vegetable stock

2 tablespoons cashew cream

2 teaspoons evaporated cane juice

1 tablespoon chopped fresh parsley

1/8 teaspoon fresh grated nutmeg

1 cup non-dairy milk (I used the 45 calorie/cup variety of SoDelicious Coconut milk)

3 tablespoons cornstarch

 

Mix all ingredients except the milk and cornstarch in a 3-4 quart pot.  Bring to a boil over medium high heat.

Mix the cornstarch and milk together.  Whisk into to the soup.  Bring back to a boil, stirring constantly.  Remove from heat and enjoy.

Makes 5 1/2 cups and has 76 calories per cup.