Creamy Pumpkin and Carrot Soup with Vanilla-Spice Roasted Cashews {Paleo; Vegan}

There was a culinary disaster that occurred in our early married lives of which it pains me to remember. The painful memories that this event conjured up so scarred me as to cause me to cease making my beloved pumpkin soup for quite some time.

It was a pumpkin soup catastrophe.

I have done many a stupid thing in regards to food in my life–but I believe what I did on this occasion was one of the stupidest of them (save only my salmon quiche disaster… but that’s another story, and shall be told at another time).

I had planned to make pumpkin and chicken soup with my friend, the slow cooker. Everything was looking happy and bubbling away prettily when we arrived back home from church, and so as my husband went to freshen up, I made the final preparations. I saw only one problem with my pumpkin soup as I looked at it in the pot–and that was that it was not creamy. So, I did what I had seen my mother do to pumpkin soup to make it creamy–I put it in the blender.

But there was only one problem with that… yeah, you remember don’t you… it was pumpkin and chicken soup. Yes, I did put the chicken in as well.

Bad, bad, terrible idea!

It was disgustingly inedible. My husband, who can eat anything, could not even eat it.

Shame. Dishonour. Disgrace. Shame to the very core of my being.

Every time my husband would bring it up I would wince. I despise bad food, and I especially hate it when I am the one who has made it. So… I didn’t make pumpkin soup for a long, long time. Enter in whole pumpkins for $1.20… and I decide it’s time to try, try again and let the emotional healing begin.

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Creamy Pumpkin and Carrot Soup with Vanilla Spice Roasted Cashews {Paleo}

Serves 2

Ingredients

1/2 small pumpkin, cubed (approx. 2 cups)

2 small/medium carrots

sea salt

1/2 tsp cumin

1/8 tsp nutmeg

50ml coconut cream (for “E” meal, skip and sub for non fat yoghurt when serving)

Method

  1. Put the pumpkin and carrot in a small slow cooker and fill with water until just covering, then add salt to taste.
  2. Cook for 4-6 hours on low setting (I usually just put mine on when I go to bed and turn it off when I wake up!).
  3. Blend the ingredients in a food processor or blender on low for 30 seconds and then turn to medium/high to eliminate the chunks.
  4. Add spices and coconut milk and blend.
  5. Serve with Vanilla Spice Roasted Cashews [Edit: Skip these for “E” meal]

Vanilla Spice Roasted Cashews

Makes 3 cups

Ingredients

3 cups raw cashews

1 tbsp butter or coconut oil

2 vanilla bean pods

cinnamon

cumin

chili powder

cayenne pepper

sea salt

Method

  1. Preheat oven to 160 degrees C.
  2. Melt butter and toss with cashews in a bowl.
  3. Scrape contents of vanilla bean pods in and toss.
  4. Add the other spices to taste–I like quite a bit of cinnamon, but I only put a little chilli and cayenne in. It’s up to you!
  5. Evenly spread nuts over a baking tray and bake for about 20-30 minutes, tossing them about twice in between. Watch them carefully–they burn very easily!

Bon appetit!

(Linked to Fat TuesdaysAllergy Free Wednesdays, Real Food Fridays; Healthy Vegan Fridays)

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6 thoughts on “Creamy Pumpkin and Carrot Soup with Vanilla-Spice Roasted Cashews {Paleo; Vegan}

  1. Wow! It’s hard to imagine someone with such stellar success in the kitchen having bad experiences… but I think we’ve all been there ;p
    Glad you dusted yourself off and tried again as this sounds like a super delicious recipe, I especially love the sound of the Vanilla Spice Roasted Cashews garnish.
    Thank you so much for sharing this at Healthy Vegan Fridays! I am pinning this awesome recipe to our Pinterest Board.

    Like

    1. Ha ha, yes it was a pretty terrible mistake to make.
      That’s very kind of you, I never considered myself to have “stellar success,” though I do come out with a little bit of a winner from time to time! 😉
      Truthfully, in delving into paleo/vegan recipes I have made A LOT of culinary mistakes! The ingredients work completely differently.
      The cashews REALLY make this dish! Way better than any crouton. Thank you for stopping by! xx

      Like

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