Monday, December 17, 2012

Recipe for Pumpkin Cashew Soup

That's a big pot of soup.
Pumpkin Cashew Cream Soup

1 Large pumpkin, cut in half, seeded, and baked on sheet pan in oven at 375 degrees until tender.
2 cups raw cashews, soaked over night covered in water, drained the next day and blended covered with water
2 Quarts vegetable stock
1 /2 cup or a little more fresh pesto sauce
Salt and pepper,  be careful sometimes the stock is salty.

In blender place fresh baked peeled pumpkin with a couple of cups of stock.  Blend well and place in large stock pot.  Repeat until all the pumpkin is blended.  Next blend the raw soaked cashews covered with water.  Add to pumpkin with any remaining stock if needed.  Add pesto and bring to boil,  simmer and season to taste.  Serve with croutons.

Cashew Cream is amazing and can be used for many things that call for cream,  soups, sauces, dips, etc.

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