Dairy Free Pumpkin Carrot Soup with Canned Pumpkin

Name: Dairy Free Pumpkin Carrot Soup with Canned Pumpkin
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5
Ingredients: 2 Carrots, medium; 1 Pinch Chili flakes; 1 Chili flakes; 1/2 tsp Coriander; 1 Fennel, small bulb; 3 cloves Garlic, thin; 1 Onion, medium; 1 15 ounce can Pumpkin puree; 4 cups Vegetable broth; 1 tbsp Maple syrup; 1/4 tsp Black pepper; 1 Black pepper; 1/4 tsp Cinnamon; 1/2 tsp Kosher salt; 1/2 tsp Paprika; 1 Salt and pepper; 2 tbsp Olive oil; 1/2 cup Cashews, raw; 1/2 tsp Cumin; 1 Pumpkin seeds; 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

ratings

· 35min · 5 servings

Silky smooth and perfectly spiced, this dairy free pumpkin carrot soup made with canned pumpkin and raw cashews (for *extra* creaminess) is just the thing to enjoy for lunch or dinner when the weather outside turns cool. It's easy to make and only takes about 30 minutes to prepare! Cozy, creamy, and full of flavor, it's sure to be a hit with adults and kids alike.

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