Vegan Pumpkin Soup
This warming soup tastes like a healthy, creamy pumpkin pie, with a bonus of protein from garbanzo beans; the chopped cashews give it additional sweetness and a wonderful crunch.
- 2 T lemon juice
- 2 T maple syrup
- 2 T tahini
- 15 oz can drained garbanzo beans
- 15 oz can pumpkin puree
- ¼ cup cilantro
- 1 tsp pumpkin pie spice
- 1 cup chicken or vegetable stock
- ¼ cup chopped cashews (raw or toasted)
Pulse all ingredients except for cashews in a food processor or blender until smooth. You can eat it cold or heated. Top with chopped cashews.
Photo: I added chopped red bell pepper and pumpkin seeds; either way is good