If you are anything like me then you know that “pumpkin” is synonymous with “Fall”.
There is just something about when the weather changes that beckons me into the kitchen to make soup!
Here is a simple, lovely soup that is perfect for the season.
Pumpkin Curry Soup
8oz fresh mushrooms, sliced
½ cup sweet onion, chopped
2 TBS Earth Balance butter or olive oil
2 TBS curry powder (for a great flavor, toast the curry powder in a dry pan for 2 minutes)
3 cups vegetable broth (I use water with Better Than Bouillon)
1 can (15 oz) solid-pack pumpkin
1 cup of cashews, soaked for a few hours and drained
3/4 cup of water
1 tsp onion powder
salt and pepper and nutmeg to taste
In a large soup pot, sauté the mushrooms and onion in the butter until tender (about 5-7 minutes).
Meanwhile, blend the cashews with the water and the onion powder in a high-speed blender .
Add the broth to the mushrooms and bring to a boil. Reduce the heat to a simmer and add the
the pumpkin and the cashew mixture.
Simmer for 5 more minutes to allow the soup to thicken.
Add salt, pepper and nutmeg.
Source: WFM 1-10