Pumpkin Soup A soothing highly nutritious soup for the fall season. Get a fresh pumpkin to make this soup. It is not quite the same coming from a can.
Serves 6
1 small pumpkin(about 2 pounds), peeled, seeded, veins removed and cubed
4 cups vegetable broth
2 cups cashew milk
1 heaping teaspoon cinnamon
2 medjool dates, soaked for 30 minutes in 1/2 cup hot water.
Freshly ground black pepper
1-1/2 cups cooked Jasmine Brown or Basmati brown rice
Freshly grated nutmeg
Toasted pumpkin Seeds (optional), as garnish
Combine pumpkin, broth, milk and cinnamon in a medium saucepan. Bring to a boil. Simmer until pumpkin is tender, about 20 minutes. Transfer to a blender with the dates and soak water. Return to pan and bring to a simmer. Season to taste with salt and pepper Add cooked rice. Season with freshly grated nutmeg on each serving. Garnish with toasted pumpkin seeds.