Ingredients:
6 cups pumpkin purée
6-8 garlic cloves, roasted
2 onions, sliced
2 carrots, unpeeled and sliced
4 celery stalks, sliced (leaves too!)
6 cups vegetable broth
1 cup raw cashews
2 tbsps coconut oil
salt and pepper to taste (I used a good 2 tsps of salt)
2/3 cups canned coconut milk
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp smoked paprika
So, about the pumpkin... don't use pumpkin pie filling! You can buy canned pumpkin purée or make your own.
Here's the link for the easy how-to...
https://hotandcoldrunningmom.blogspot.com/2016/10/pumpkin-puree.html
Now for the roasted garlic. You could roast a head in the oven with your pumpkin (375F for 45 mins) or simply microwave it. Just slice the top off a head of garlic, place it in a microwave-safe bowl. Drizzle with olive oil and sprinkle with salt and pepper. Add 1 1/2 tbsps of water to the bowl and cover with a saucer. Microwave on low 3 minutes. Check for softness and return for additional minutes until soft. You could broil the top if you want a golden roasted garlic but not necessary.
Toss the cashews into a frying pan and heat a few minutes just to lightly toast, then remove from heat. Reserve a few to be used for garnish later.
Heat the coconut oil in a large pot and sauté the onions, carrots and celery until the onions are soft. Add the cashews and pumpkin purée. Squeeze out the roasted garlic from their skins and add them too.
Pour in the broth, bring to a boil then reduce heat, and simmer for 15 minutes or until carrots are tender.
Add the salt and pepper, coconut milk, cumin, cinnamon and smoked paprika.
Blend in batches in a food processor or high speed blender until smooth. Taste and adjust seasonings.
Serve warm topped with a little coconut and the reserved toasted cashews.
Serves 8-10
Adapted from: https://www.blondelish.com/wprm_print/10078
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