Easy Pumpkin Soup

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?

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?  :)