I was cleaning out my freezer the other day & came across a big bag of cubed pumpkin. Yup, the remains of last years autumn/Halloween edible decorations. I just couldn't dispose of the golden frozen chunks, even though they had languished almost a year in the deep freeze... where's the challenge in that?
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| I spent the day baking & cooking ~ applesauce, pumpkin soup, breakfast cookies, vegan maple cookies... |
I decided to make a quick & easy, very creamy Pumpkin Soup. Boiling the chunks made short order of the whole process. I covered the about 8 cups of frozen pumpkin chunks with water, brought it up to a boil, added some cinnamon, onion powder, garlic powder, a 1/2 cup of cashews, salt/pepper & then reduced the heat until it was at a strong simmer. In about 20 minutes the chunks were nice & tender. I then pureed the pumpkin mixture, in batches, returned the soup to the pot, adjusted the seasonings (adding a little Creole seasoning mix), added a bit more water & warmed it back up.
Lunch was on the table in about 30 minutes. I was baking & cooking A LOT that day, so having something easy, yet flavorful & comforting for my lunch was a real treat. The cashews really gave the soup a wonderfully rich flavor, without having to add oil or dairy. I just love making soups in the fall. How about you? :)
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