This vegan pumpkin soup, filled with spices and creamy cashews, can make an easy weeknight dinner or be elevated to a vegan main dish worthy of a holiday dinner by serving it in a hollowed-out freshly roasted pumpkin.
Tip: To make Pumpkin Soup Bowls: Preheat oven to 350 degrees F. Cut off and discard tops from 4 small pumpkins (pie pumpkins work well). Scoop out and discard pulp and seeds, removing as much pulp as possible. Brush the pumpkin insides with a little olive oil and, if desired, sprinkle with salt and pepper. Arrange the pumpkins, cut-sides up, on a baking sheet. Bake until the inside flesh is tender when pierced with a fork, 20 to 30 minutes. Let cool slightly before filling with soup.
1 1/2 cups
298 calories; protein 6.6g; carbohydrates 28.9g; dietary fiber 6.6g; sugars 8.9g; fat 19.3g; saturated fat 3.5g; vitamin a iu 16894.8IU; vitamin c 12.5mg; folate 45.8mcg; calcium 97mg; iron 4.6mg; magnesium 109.6mg; potassium 601.4mg; sodium 448.6mg.