Recipe

🌸Vegan Pumpkin 🎃 Soup:

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🌸Vegan Pumpkin 🎃 Soup:

This vegan pumpkin soup, filled with spices and creamy cashews, can make an easy weeknight dinner or be elevated to a vegan main dish worthy of a holiday dinner

🌸Ingredients


 2 tablespoons extra-virgin olive oil
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1 cup chopped yellow onion
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1 cup chopped celery
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1 tablespoon minced garlic
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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½ teaspoon ground ginger
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½ teaspoon ground pepper
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unseasoned pumpkin puree
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½ teaspoon salt
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¾ cup coarsely chopped unsalted roasted cashews,

🌸Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin puree, salt and 1/2 cup cashews. Bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.

🌸Step 2
Pour the soup into a blender. Secure the lid on the blender and blend till smooth. Process until smooth, about 30 seconds (use caution when blending hot liquids). Heat it again and Ladle the soup evenly into 4 bowls sprinkle with remaining 1/4 cup cashews. Enjoy!!❤️❤️