Prep Time: 15 minutes
Cook Time: 10-15 minutes
Servings: 6 – 8
4 cups puréed pumpkin
4 – 6 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 tsp yellow curry powder
1 tsp ground mustard
10 – 12 fresh sage leaves, chopped
1 – 2 tsp fresh grated ginger
1 tbsp olive oil
1 tsp salt, or adjust to taste
1 cup raw cashews
1 cup milk
Directions:
1. In a large pot or dutch oven, sauté the onions and garlic in olive oil for 2 – 5 minutes.
2. In a food processor or blender, blend the cashews and milk together until smooth and creamy. Add milk to bring to desired thickness. Mixture should still be pourable, but not completely liquid.
3. Add cashew butter and all spices except the fresh ginger to the pot and reduce heat while stirring.
4. Add chicken broth, pumpkin, and fresh ginger and bring to a boil over medium-high heat.
5. Reduce heat and simmer 5 – 10 minutes.
6. Purée soup in a blender and adjust spices to taste before serving.
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