I love the fall, it’s my favorite time of year and other than the changing of the leaves and cooler weather, I also can’t wait for the winter squash to hit the produce aisle. I buy as many as I can and place them around the house for decoration. This year I bought pie pumpkins and decided to make this sweet soup out of them. I chose to make this recipe vegan so that I stay within my diet. Using cashew milk instead of cow’s milk cuts the calories significantly so this becomes a no guilt soup. Enjoy!
1 Pie Pumpkin (about 2 cups roasted)
4 Cups non dairy milk (I used cashew milk)
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons maple syrup
1/2 teaspoon salt
1 sweet apple (I used a fuji apple, just make sure it’s sweet, not tart)
Yields: 6 cups
Time : 45 minutes
Preheat oven to 350
With a sharp knife, cut the pie pumpkin in half, cutting the top and bottom off. Scoop out the seeds and set aside for roasting later if desired. Carefully cut the skin off the pumpkin and cut the flesh into 1/2 inch cubes. Toss pumpkin in olive oil and pour into an oven pan in one layer, cover with aluminum foil to keep the moisture in. Place in the oven and roast for 40 minutes or until nice and soft, tossing halfway through.
Once pumpkin is roasted and cool enough to handle put it in a blender with 2 cups of cashew milk or whichever milk you choose and the apple cubed, so that it blends easily. If you don’t have a high speed blender like a vitamix, you may want to remove the skin first. Blend until completely pureed and put in a pot on the stove. Add remaining ingredients and heat until ready to serve.