As Aired On October 15, 2013
Recipe Courtesy of Charity LightenIngredients:
8oz fresh mushrooms, sliced
cup sweet onion, chopped
2 TBS Earth Balance butter or olive oil
2 TBS curry powder (for a great flavor, toast the curry powder in a dry pan for 2 minutes)
3 cups vegetable broth (I use water with Better Than Bouillon)
1 can (15 oz) solid-pack pumpkin
1 cup of cashews, soaked for a few hours and drained
3/4 cup of water
1 tsp onion powder
salt and pepper and nutmeg to taste Directions:
In a large soup pot, saut the mushrooms and onion in the butter until tender (about 5-7 minutes).
Meanwhile, blend the cashews with the water and the onion powder in a high-speed blender .
Add the broth to the mushrooms and bring to a boil. Reduce the heat to a simmer and add the the pumpkin and the cashew mixture.
Simmer for 5 more minutes to allow the soup to thicken.
Add salt, pepper and nutmeg.
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