The color of this cream soup is even more vivid orange because of the carrot, and the texture is even more creamy because of the cashew cream we added.
Ingredients for 4 servings:
- 1/2 small pumpkin
- 1 large carrot
- 1 small clove of garlic
- 1 bay leaf
- 2 liters of filtered water
- salt and pepper to taste
For the cashew cream:
- 1/2 cup soaked for at least 4 hours raw cashews than drained
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsp. lemon
- 1 tsp nutritional yeast
- 200 ml filtered water
For the decoration (optional):
Roasted pumpkin seeds and a little parsley
Method of preparation of cashew cream:
Pour all the ingredients for the cream in a blender and blend until you get a perfectly smooth mixture.
How to prepare the soup:
Pour the peeled and sliced pumpkin and carrot, as well as the spices into the water.
When the water boils, reduce the heat, cover the pot and let simmer for 30 minutes.
Remove the bay leaf and blend the soup.
Allow the soup to cool for about 10 minutes and add the cashew cream, stirring well.
Serve and garnish with pumpkin seeds and parsley.
Enjoy this creamy hot goodness in a bowl!
If you like this recipe, let us know in the comments below. We will be more than happy if you share it with friends! 🙂
