½tablespooncurry powder(use less if your curry is spicy)
1teaspooncoconut aminos
1teaspoonapple cider vinegar
1teaspoonsalt
½teaspooncinnamon powder
½teaspoongarlic powder
¼teaspoonblack pepper(about 10 turns)
pinchground nutmeg
pinchginger powder
pinchcayenne powder
green onions, sliced (optional)
tamari toasted pumpkin seeds (optional)(see Notes for this recipe)
dried red chili flakes (optional)
Instructions
Get the cashews soaking and then heat a large stock pot over medium heat for 2 minutes. Add the apple, carrot, and onion and saute for 6–8 minutes, until the onion is tender. Transfer to your blender.
Drain the cashews (discard the soaking water) and add them to the blender, along with the pumpkin puree and 2 cups (470 ml) of broth. Process until completely smooth.
Return the mixture to the stock pot and whisk in the remaining 1 cup (235 ml) of broth and the rest of the ingredients. Place a lid on the pot at an angle and simmer over medium-low heat for 10 minutes.
For serving, place a generous serving of soup into your soup bowl and add a sprinkle of green onions, tamari toasted pumpkin seeds, and dried red chili flakes, if using.
Notes
To toast the pumpkin seeds, place them evenly in one layer in a pre-heated cast iron skillet. Toast on low, turning occasionally for a few minutes until the seeds are toasted but not burnt (about 5 minutes). Drizzle a little tamari sauce over them and mix. Remove from the skillet and store in an air-tight container.