Pumpkin Soup with Cashew Sauce

The bright summer days are gone! In Alaska summer happens so fast, and gorgeous autumn with its rainbow tints of beauty only lasts for a few weeks. The cold air feels crisp and fresh. Now finally, we can give ourselves permission to slow down, cuddle on the couch sipping on a cinnamon spiced drink. It is a time to daydream, to connect, time to go in.....

When I go to the market, I get very inspired by different shapes and colors of pumpkins, a magic creation of Nature. This time of the year there’s nothing better than a creamy, warming soup loaded up with a variety of healing vegetables and spices to boost our digestive fire, keeping our immune system strong.

This Pumpkin Soup is a real healing elixir!

Ingredients:

3 tablespoons coconut oil

1 medium size pumpkin baked ( butternut squash can be used instead)

1 onion, chopped

2-3 cloves garlic, chopped

1 parsnip , sliced

1 carrot, sliced

1 yam peeled and cut into 1-inch chunks

1 apple (preferably granny smith)cored and sliced

turmeric root, about one inch

ginger root, about one inch

1,1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

thyme/sage, fresh (reserve some for serving)

6 cups water or vegetable broth

2 tablespoons cashews, presoaked for a few hours or overnight

Directions:

Preheat the oven to 400 F. Prepare a baking sheet with parchment paper.

Slice the pumpkin in half and remove all the seeds. Lay the pumpkin face up on the prepared baking sheet. Drizzle with the melted coconut oil, use your hands to coat both halves of the pumpkin. Sprinkle with sea salt and pepper.

Bake for 50-55 minutes or until the squash is fork tender.

Remove the pumpkin from the oven and set aside to cool. Then use a spoon to remove the squash 'flesh' and transfer it to a food processor .

Melt the coconut oil over medium heat in a large pot. Add the onions, garlic, carrot, parsnip, turmeric and ginger and cook, stirring often, about 5-7 minutes, now add sliced yam, apple, vegetable broth or water, spices and herbs. Bring to a boil then reduce to a simmer and cook for 15 minutes.

Let it cool for 15-20 minutes, then transfer the mixture to a food processor with pumpkin, add 2 tablespoons of presoaked cashews and puree all ingredients until smooth. Add more water or broth until the soup has the desired consistency. Return to the pot, reheat if needed, season to taste with sea salt and pepper.

Ladle into bowls and serve hot with a Cashew Sauce and fresh herbs.

Cashew Sauce!-delicious

Ingredients:

1 cup raw cashews, soaked in water overnight, drained and rinsed

2 tablespoons of freshly squeezed lemon juice

1 tablespoon apple cider vinegar

salt to taste

1 teaspoon brewer yeast (optional)

pinch of cayenne pepper(optional)

2/3 cup water

Instructions:

In a blender combine all the ingredients and process until smooth adding a little bit of water at the time until desired consistency is achieved.