Friday, September 19, 2014

Pumpkin Cinnamon Soup

As you can tell, I really just cannot wait until Fall. Now, I can, however, wait until school starts, but the second those pretty leaves change... ah! Leather boots, pea coats, and scarves, oh my!

 Naturally, fall means pumpkin season as well. So before you all start banging your head for yet another pumpkin soup recipe; let's keep in mind that this one is PALEO! Yes, I said it, fully Paleo.

 It truly is as creamy as regular pumpkin soup that's ridden with heavy cream, yet there is no dairy at all. The trick? Cashews. When pulverized they create a creamy consistency that binds together the rest of the ingredients into a creamy, frothy bowl of joy. 

So let's get right to it:

6 c. pumpkin cube
1 " ginger grated
6 carrots chopped
1 granny smith apple cubed
1 can chicken stock (8 oz.)
1 can coconut milk (12 oz.)
2 4" cinnamon sticks
2 tsp. cumin
1 yellow onion chopped
1 bay leaf
2 garlic cloves
1/4 c. raw cashews
2 tbs. chopped curly parsley

Yields ~ 6 servings

Chop up pumpkin, apples, carrots, onion, garlic and cashews. Toss in crockpot with chicken stock and coconut milk. Throw in cinnamon, bay leaf, cumin and fresh grated ginger and sea salt. Turn on crock pot, high, for 4-6 hours. When finished, (pull out bay leaf) use an immersion blender (or a regular blender) to cream together the ingredients. Sprinkle the top of your bowl of soup with black pepper and a chopped cashews.

~ Enjoy!

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