Pumpkin and Cauliflower soup with Ginger

Pumpkin Cauliflower and Ginger

1 medium onion, diced
2 ribs celery, chopped
1 large carrot, chopped
2 Tbsp ginger minced
2 ½ cups vegetable broth
1 can unsweetened pumpkin puree
1 cup water
¼ tsp dried thyme
¼ tsp cumin
salt and pepper to taste
1 head cauliflower
½ cup raw cashews

Saute the onion, celery, and carrot in a large pot on medium heat for 5-7 minutes

Add ginger and garlic to pot.  Stir and cook 2 minutes.  Add vegetable broth. Pumpkin puree, water dried thyme, cumin, and salt and pepper,  Add the cauliflower, broken up by hand.

With the lid slightly ajat, simmer the soup on medium-low heat for about 30 minutes.  Add the raw cashews the last 10 minutes.

Puree soup in batches using your blender let the soup cool before blending. 
Thin with water as needed.

Adapted from saltandlavender.com

susan wesley