Recipe Name Cream of Pumpkin Soup Submitted by Guest Recipe Description haven't actually tried it but sounded good Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 10 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 2 tablespoons water 1.5 cups, chopped Onion, chopped 1 cup, chopped Carrots 1 teaspoon salt 1 teaspoon cinnamon, ground 1 teaspoon Spices, ground cumin 0.5 teaspoons ground ginger 0.5 teaspoons Spices, curry powder 0.125 teaspoons allspice, ground 1 3/4 cup pumpkin 4 cup (8 fl oz) water 1 leaf bay leaf 3/4 cup, halves and whole cashews 1 tablespoon lemon juice Steps Sequence Step 1 Heat the water in a large pot over medium or medium-high heat. Add the onion, carrot, salt (starting with 1 tsp) and spices. Stir, cover, and cook for 8 to 9 minutes, stirring occasionally. Add the pumpkin, about 3 1/2 cups of water, and bay leaf. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 10 minutes. Remove soup from heat and let cool slightly. While waiting, you can prepare the pepitas (see below). Then, remove bay leaf from soup and discard. Transfer soup to a high-speed blender, along with the cashews and 1 tbsp of lemon juice. (If using a standard blender, you will need to puree in a couple of batches). Puree the soup until completely smooth. Transfer mixture back to the pot, using remaining 1/2 cup of water to loosen any soup from blender, scraping down sides and transferring back to the pot. Taste, add extra salt or lemon juice to taste, and serve, sprinkled with the seasoned pepitas