I knew I had to come out strong with a killer fall recipe. This one’s smoky, sweet, and intensely satisfying. As usual, pumpkin is enjoying its yearly heyday. This soup transforms pumpkin into a savory, spicy delight thanks to smoked cinnamon, my new favorite spice. Forget the lattes—this’ll soon be the only pumpkin you crave!
For a touch of (healthy) decadence, I top the soup with cashew cream. This thick, creamy concoction is lightly sweetened by dates and can be used in so many different ways. I even add it to my coffee in place of milk. To top it all off, I sprinkle with sage for that earthy depth and signature fall flavor.
With all the richness of a sinful bisque, this soup is healthy, light, and even detox-worthy! Yes, I’m still persevering through this 30-day detox! I hope you enjoy my latest video! Make this irresistible fall soup this weekend and tell me what you think!
Smoky Pumpkin Soup with Cashew Cream and Sage
3 tablespoons olive oil
1 ½ cups thinly sliced leek (white and pale green parts only)
1 ½ cups chopped carrot
½ cup chopped yellow onion
4 garlic cloves, chopped
4 sprigs fresh thyme
1 bay leaf
6 ½ cups chicken stock
2 tablespoons packed dark brown sugar
¾ teaspoon smoked cinnamon
¼ teaspoon freshly grated nutmeg
1 (29-ounce) can solid-pack pumpkin (not pie filling)
Freshly ground black pepper
3/4 cup raw cashews that have been soaked water overnight, drained
1 cup water
1 tablespoon minced fresh sage leaves
Heat oil in a large, heavy pot over medium heat. Add the leek, carrot, onion, garlic, thyme, and bay leaf. Cover and cook, stirring once or twice, for 10 minutes. Add the chicken stock, pumpkin, brown sugar, smoked cinnamon, and nutmeg. Bring to a simmer, then partially cover, lower the heat and cook, stirring occasionally, for 30 minutes. Remove from heat. Season.
In a Vita-mix or food processor, puree drained cashews with water and 2 dates until very smooth.
Puree soup (in batches, if necessary) using your preferred method: food mill, blender, food processor, or immersion blender. Adjust seasoning if necessary.
Divide soup evenly amongst bowls and drizzle with cashew cream. Sprinkle with sage.