Spicy Crockpot Pumpkin Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 cloves Garlic
  • 2 Jalapenos, red
  • 2 cups Onion
  • 10 heaping cups Pumpkin

• Canned Goods

  • 8 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on eatthegains.com

Description

Ingredients

• 10 heaping cups diced pumpkin (about 3 pounds)
• 2 cups diced onion
• 4 cloves garlic
• 2 red jalapeños*, roughly chopped
• 8 cups low sodium vegetable broth
• 1 cup raw cashews
• salt and pepper, to taste
• optional garnishes: olive oil, red pepper flakes, cilantro, red jalapeños

Directions

• Place pumpkin, onion, garlic, jalapeno, and vegetable broth in a crockpot. Place on low for 8 hours.
• Place cashews in a bowl and cover with water. Let sit while the soup cooks.
• Once soup is done, drain cashews and place in crockpot. Transfer ingredients to a Vitamix, high powered blender, or food processor and blende until smooth. You might have to do this in a few batches. You can also use an immersion blender.
• Garnish or eat as is. Enjoy!