Pumpkins are a dime a dozen this time of year, hence the many of them adorning my counter tops right now. I've been playing with a crazy number of recipes that you will be seeing here soon.
Since our biggest eating holiday is coming up next week, I'm going to post a simple pumpkin soup recipe first. In this soup I used a touch of Chinese Five Spices to give a little flavor twist over the typical pumpkin soup. It's an interesting mix of cinnamon, clove, pepper, fennel and anise. It marries quite well with meats but you'll find it sweet, savory and complex in this soup. If you haven't tried this spice blend before, you may find yourself become immediately addicted to it and find yourself putting it on everything. It's quite concentrated so a little goes a long way.
Orange Pepper Cashew Cream tops the soup in a creamy, non-dairy way. If you haven't made a creamy, dairy substitute out of cashews before, now is the time to try. It's super simple, just add cashews and water and blend.
Instead of ending your Thanksgiving meal with a pumpkin, perhaps this is the year to start with it. Pumpkin 5 Spices Soup with Orange Pepper Cashew Cream, a deliciously healthy pumpkin soup.
Happy Healthy Tips: Pumpkins are an excellent source of fiber and mono-unsaturated fatty acids which are great for heart health.
Orange Pepper Cashew Cream