pumpkin soup

1.5 cups  vegetable broth
1/4 cup cashews
1 cup water
2 cans canned organic pumpkin
1 large-ish onion, sautéed
1-3 garlic cloves, sautéed (with onion)
1/2 - 1 Tbsp maple syrup
1/4 tsp cayenne pepper
1/2 tsp freshly ground nutmeg (optional)
salt and freshly ground black pepper, to taste

Sautee onions and garlic in a little veggie broth (in a soup pot) until nice and soft (about 15 minutes). (I let onions and garlic cool and then I did the next steps.)

Place all ingredients into your blender (including onions and garlic) and blend. (I started by blending the water and cashews, to make milk and then added the onions and garlic and broth. I then added everything else and blended.)

When it's blended pour it all back into the soup pot (note only one pot and one blender for clean up this way) and heat up--let simmer for 15-20 minutes so the flavors can really marry.

YUM!

Note, you could add more cashews for a creamier soup. I happen to really like cashew cream so I think I'll do this.  You could also blend everything and then heat up right before your meal so that it's easier timing on the soup.

Nutrition facts based on 1 cup serving size.

8 cups of glorious pumpkin soup!

Edited to add: I really liked this soup, but then I added a healthy teaspoon of peanut butter to one of my bowls of soup and WOWZA. It hit it out of the ballpark for me. Obviously, if you add PB, you're adding some fat and calories and the nutrition facts (above) are all wrong. It was worth it to me to add it.