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.

 Pumpkin Soup

• 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