Much gratitude to Jasmine for sharing her recipe for our fall holiday cooking!
1 medium sugar pie pumpkin
2 TBS oil or vegan butter
2 yellow onions, roughly chopped
2 shallots, roughly chopped
4 cloves garlic, minced
1 tsp poultry seasoning, or 1⁄2 tsp dried/ground sage
2 vegan bouillon cubes, vegan “chicken” style or vegetable 4 cups boiling water
1⁄2 cup cashews
Extra water as needed
Preheat oven to 350.
Cut the pumpkin in half and fully scoop out the seeds, reserving for another use if desired. Place both halves, cut side down, on a parchment lined baking sheet. Bake for 1 hour.
In a soup pot, saute onions and shallots in oil or vegan butter over medium-low flame. Sprinkle with salt, and cook about 7 minutes, or until translucent and soft, just beginning to brown. Add garlic and poultry seasoning, mixing well to combine, continue to cook for 2 minutes.
When pumpkin is done, carefully remove the skin (it should come away easily). Scoop out soft flesh and add to pot with onions.
In a separate bowl or measuring cup, mix bouillon cubes with boiling water and make sure they have fully disintegrated. Add to pot, along with the cashews. Cover pot with lid, and simmer on low for 15 minutes.
If possible, transfer entire contents of pot to blender, and blend on high. If need be, blend in 2 batches, then combine. Check consistency, adding more water, a little at a time, if too thick.
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