Written by April Ashcroft
Spicy Pumpkin Soup
This recipe is from my recently published cookbook “Whole Food American Favorites.”
1 large yellow onion, chopped
1 jalapeño, chopped
2 garlic cloves, minced
1 T Chicken Style Seasoning
1 t chili powder
1/2 t cumin
1/2 cup raw cashews
3 – 4 cups water
1 3/4 cup canned pumpkin
1 T lime juice
1 T maple syrup
Sea salt
Sauté onion, jalapeño, and garlic in 1/4 cup water until soft. Add in seasonings and cook 1-2 more minutes. Transfer to blender jar, and add cashews and 1 cup water. Blend until smooth. If the cream is too thick to blend, add additional water. Pour blender contents back to soup pot. Rinse out blender jar with 1 cup water, and add this and the remaining ingredients to the soup. Add more water if needed to reach desired consistency. Salt to taste.
Chicken Style Seasoning
This recipe comes from JoAnn Rachor, author of “Of These Ye May Freely Eat.”
1 1/3 cups nutritional yeast
3 T onion powder
3 T sea salt
1 1/2 T dried basil
1 T garlic powder
1 t dried oregano
1/2 t turmeric for color
Grind all ingredients in a coffee grinder or high-powered blender until smooth. Store seasoning in a glass jar.
