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Gluten-Free roasted pumpkin soup with cashew cream and roasted pumpkin seeds

Updated on March 4, 2014

Roasted pumpkin soup with cashew cream and roasted pumpkin seeds

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Roasted pumpkin soup with cashew cream and roasted pumpkin seeds

Ah yes, the finished product. So sweet and creamy with a crunch from the seeds. The toasted cheese and avocado sandwich makes this the ultimate fall dinner.
Ah yes, the finished product. So sweet and creamy with a crunch from the seeds. The toasted cheese and avocado sandwich makes this the ultimate fall dinner. | Source
Gathering the ingredients
Gathering the ingredients | Source
This is a Red Kuri pumpkin--- full of sweetness and fabulous pumpkin flavor!
This is a Red Kuri pumpkin--- full of sweetness and fabulous pumpkin flavor! | Source
Wash your pumpking first. I am using an off-set bread knife to carve open the pumpkin. Just slide it in and out around the entire outside.
Wash your pumpking first. I am using an off-set bread knife to carve open the pumpkin. Just slide it in and out around the entire outside. | Source
Voila!  Two beautiful halves. Find the grapefruit spoon!
Voila! Two beautiful halves. Find the grapefruit spoon! | Source
All scooped out. I save the seeds in a colander. Set aside until you have the pumpkin in the oven.
All scooped out. I save the seeds in a colander. Set aside until you have the pumpkin in the oven. | Source
After the seeds are scooped out and is cut into smaller chunks for roasting. Paint the flesh with the olive oil and sprinkle with fresh thyme and fresh ground pepper
After the seeds are scooped out and is cut into smaller chunks for roasting. Paint the flesh with the olive oil and sprinkle with fresh thyme and fresh ground pepper | Source
Start a stream of running water over the seeds and pulp.
Start a stream of running water over the seeds and pulp. | Source
I put the seeds and stringy pulp in a small colander and rinse most of the goop off and transfer the seeds to a dry bowl.
I put the seeds and stringy pulp in a small colander and rinse most of the goop off and transfer the seeds to a dry bowl. | Source
Next, I spread out the wet seeds on one half of  a tea towel and use the dry side of the towel to rub off more of the stringy stuff.
Next, I spread out the wet seeds on one half of a tea towel and use the dry side of the towel to rub off more of the stringy stuff. | Source
Transfered the semi-dry seeds to parchment paper. Sprinkle a small amount of salt on top.
Transfered the semi-dry seeds to parchment paper. Sprinkle a small amount of salt on top. | Source
There is still a bit of the stringy stuff but it won't be an issue at all!
There is still a bit of the stringy stuff but it won't be an issue at all! | Source
While the pumpkin is baking start chopping your herbs and vegetables.
While the pumpkin is baking start chopping your herbs and vegetables.
Herbs, garlic, shallot and onion
Herbs, garlic, shallot and onion | Source
Cooking the onion,shallot and garlic. I will add the herbs at the very end of the saute' This part of the recipe maybe ready before the pumpkin so take it off the heat and set aside.
Cooking the onion,shallot and garlic. I will add the herbs at the very end of the saute' This part of the recipe maybe ready before the pumpkin so take it off the heat and set aside. | Source
All roasted and ready. Please let it cool before scooping!
All roasted and ready. Please let it cool before scooping! | Source
All cool and scooped. I added it straight to the cooked onions, garlic, shallot and herbs.
All cool and scooped. I added it straight to the cooked onions, garlic, shallot and herbs. | Source
Added the vegetable broth.
Added the vegetable broth. | Source
Adding the cashew cream or heavy cream
Adding the cashew cream or heavy cream | Source
Pureed with a hand-held blender or you can pour it into a blender or food processor. Heat on low while you prepare the sandwiches and seeds.
Pureed with a hand-held blender or you can pour it into a blender or food processor. Heat on low while you prepare the sandwiches and seeds. | Source
All toasted and ready
All toasted and ready | Source
Set the seeds aside for dinner or hide them like I have to because they will disappear before dinner!
Set the seeds aside for dinner or hide them like I have to because they will disappear before dinner!
Scoop out some soup and add the sandwiches. It's super delicious dinnertime!
Scoop out some soup and add the sandwiches. It's super delicious dinnertime!

Pumpkin soup with cashew cream and roasted pumpkin seeds

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves 6

Roasted pumpkin soup with cashew cream and roasted pumkin seeds

  • 1 medium pumpkin, Red Kuri is delicious
  • 3 cups vegetable stock, low sodium
  • 1 shallot, small and chopped
  • 6 cloves garlic, minced
  • 1/2 cup fresh thyme, split in half
  • 1 onion, medium and chopped
  • 2-3 tablespoons sunflower oil, or other neutral tasting oil
  • 1/4 cup cashew cream, or heavy whipping cream
  • 1-2 teaspoons, for sprinkling on pumpkin seeds
  • freshly ground pepper, to taste
  • 3-4 stalks celery, chopped

Pumpkin soup with cashew cream and roasted pumpkin seeds

  1. Pre-heat oven to 375 degree's. Wash the outside of the pumpkin. Take a very sharp knife and carefully cut the pumpkin in 1/2 as seen in the photos.
  2. Split the pumpkin into two pieces and scoop out all the seeds and the stringy center. Put the seeds in a colander and set aside.
  3. Cut each half into quarters and place onto a baking dish. Paint the flesh with olive or sunflower oil and sprinkle with 1/4th of the fresh chopped thyme and then grind fresh pepper over the top. Cooking note: I have been in a hurry and roasted the squash, onions, garlic and celery all in the same roasting with spectacular results. You of course can just skip the sauting of the vegetables and just add everything to the broth. Make sure the vegetables carmelize for a deeper flavor.
  4. Place into pre-heated oven for 1 hour. Since everyone's oven bakes differently, pierce one of the thicker pumpkin pieces after 45 minutes just to be sure you are not over baking.
  5. While the pumpkin is baking, separate and wash all the seeds. Place the cleaned seeds on a baking tray lined with parchment paper and sprinkle lightly with salt. Set aside.
  6. Chop all your ingredients and saute the onion and garlic on low until the onions are translucent. Now add the thyme and take off the heat. Have your broth handy. When the pumpkin is cooked, set it aside to cool. Lower the heat in the oven to 325 degrees and bake the pumpkin seeds for 25 minutes.
  7. Once the pumpkin is completely cool, scoop out all the flesh and add it to the sauteed garlic and onion. Add the broth next, and then, using a hand-held blender puree the mixture. Add your heavy cream or cashew cream and blend. Heat on very low and taste for seasoning. Seeds should be ready.
  8. Pour it into bowls and sprinkle with seeds. You will never eat canned pumpkin again!

Roasted pumpkin soup with cashew cream and roasted pumpkin seeds

I just love the fall. The crisp cool air, the leaves turning beautiful colors and all the pumpkins and squashes start flooding the markets. It is time for all things pumpkin. This recipe is one of my favorite ways to enjoy nature's bounty. Once you try fresh pumpkin and realize how easy it is to prepare you will never go near a can of pumpkin again.

A few cooking notes on the recipe. I call for cashew cream which is a vegan secret for a stand in for dairy. It's also very popular in the raw food world. It's very easy to make. You simply take 2 cups of raw unsalted cashews and pour them in a bowl. Fill the bowl with cold water until cashews are covered and refridgerate overnight. The next day drain and rinse the cashews and pour into a blender along with enough water to cover the cashews, plus one inch above and puree until thick and creamy. You can strain it for cashew bits but I am not that picky. I then pour it into an ice cube tray and freeze for whatever you need in the future. It may need to be reblended once it is defrosted. Also , I dont leave it on the trays. Once frozen, I store them in a freezer bag. Anytime you need cream you can use them. I find it makes my recipes way more creamy and delicious without all the saturated fat.

If you do not have a hand-held blender you can puree the soup in batches in a blender or food processor. Don't let all the instructions and pictures overwhelm you. The recipe is quite easy when you get the hand of it and it is SO worth it!

One last thought: did you know before good cooking knives, cooks would drop pumpkins from the second story or higher up to open them? Sounds like an enjoyable stress-busting cooking technique!

Comments

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 5 years ago from Ohio

      It is very tasty and super healthy! Hope you try it! Thanks

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      Looks yummy and love the photos. Healthy too of course. Voting UP....

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