substances
FOR THE SOUP
1 tablespoon olive oil
1 tablespoon minced garlic
2 15-ounce cans pumpkin puree
1 tablespoon ground ginger
2 cups Silk Cashew Milk
2 cups low sodium vegetable stock
1 tablespoon pure maple syrup
3 teaspoons sea salt
Silk Yogurt opportunity as garnish (in vanilla or undeniable)
dash of warm sauce, cilantro, and candied cashews for garnish
FOR THE CANDIED CASHEWS
1 1/2 cups uncooked cashews
1 half tablespoons maple syrup
1 tablespoon chopped cilantro
salt and pepper to flavor
instructions
In a big inventory pot or dutch oven, warmth oil over medium/high heat. upload the garlic and let saute for about 2 minutes, or till translucent.
upload the pumpkin, ginger, Cashew Milk, vegetable stock, maple syrup, and salt. Stir to combine well. allow to come back to a boil after which lessen warmth to simmer.
permit soup to simmer for 20 minutes or until heated via and barely reduced.
while soup is simmering, make your candied cashews.
add cashews and maple syrup to a skillet over medium/high warmness.
Stir to coat the cashews in the maple syrup as they toast.
while maple syrup starts offevolved to bubble, sprinkle the cashews with the cilantro, salt, and pepper. keep stirring to coat and keep the cashews from sticking together. (if they stick collectively you can always ruin them apart later as well)
as soon as maple syrup has all reduced down and handiest the cashews remain (they may be barely toasted, approximately five mins), remove from heat and permit to chill. ruin aside into smaller portions once cooled (if essential)
Serve the soup hot garnished with a couple dashes of hot sauce, chopped cilantro, and Silk Yogurt opportunity. top with a few candied cashews.
experience!
