So, I guess I’m a little late to the pumpkin party this year, but with Halloween just days away, I figured I needed to get the ball (or pumpkin?) rolling. I said last week that I was on a bit of a squash kick, and I wasn’t kidding. I’ve been eating orange all week! One of my faves was this incredible pumpkin leek soup that I came up with on one of my days off.
This soup is exploding with nutrition. The three main ingredients, pumpkin, leeks, and cashews all contribute to making this an amazing source of vitamin A, vitamin K, and iron. Cashews make this soup incredibly creamy, and also make it quite satiating with the combo of protein and healthy monounsaturated fats.
(makes 3-4 servings)
- 2 T coconut oil
- 1 leek, sliced (white part only)
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 3 cups veggie broth (or 3 cups water with a veggie boullion cube)
- 1 15 oz can pureed pumpkin
- 1 t ground sage
- 1 cup raw cashews (soaked for at least an hour)
- sea salt and pepper to taste
1. In a large sauce pan, melt the coconut oil over medium heat. Add the leek, garlic, and celery, and saute until soft, about five minutes.
2. Add the veggie broth, pumpkin and sage to the pan, and heat to a boil, stirring occasionally.
3. Add the cashews (drained) to a blender, along with the contents of the sauce pan, and blend on high for 30-45 seconds, then transfer back to the sauce pan or serving bowl, and serve. Garnish with fresh sage or green onions, if desired.
This is definitely going to be a staple for me for the next few months. It goes together quickly and easily, and tastes amazing. It’s great by itself, or paired with a whole grain and a green veggie for even more nutrition.
What is your favorite go-to soup in the colder months?
Affirmation of the Day: I take advantage of the bountiful seasonal produce available to me.