Yes, there are other ways to make this. I put a leek and a large clove of garlic in mine, but I don’t recommend either. The leeks don’t belong, and didn’t add the flavor that I had hoped they would (at least not noticeably) and the garlic seemed too strong (unless the flavor was something else). This is much better with some lemon juice added in before eating, too. How do I know? I put salad in my soup, and the salad had lemon juice. It was yummy. The avocados that were in the salad seemed well in the soup, too. If you don’t want to use vegetable bouillon, I recommend using at least 1/2 vegetable broth and 1/2 the water, or a tablespoon or two of basil and I’m not sure how much salt, maybe 1/2 tsp of sea salt or Himalayan pink salt. You could put onions into the soup , sliced or blended. For extra color, garnish with some chives or fresh parsley, or maybe a pinch of basil, oregano, rosemary leaves, thyme leaves, or some other sweet herb. You should be able to use pre-cooked, pureed winter squash (acorn, butternut, or something similar), for this recipe, too. Okay, here’s the recipe:
- 1 litre of water
- 1/2-1 cup cashews
- 1 large can of pumpkin puree (29 oz or close to it)
- 2 vegetable bouillon cubes (I use Rapunzel, the herb ones, usually.)
- 1 tsp-1 tbsp of ground rosemary
- 1/2 tsp or a couple pinches or a couple dashes of oregano (optional)
- about 1-2 Tbsp oil (recommended: 100% extra virgin olive oil, cold pressed/expeller pressed, as organic and as fresh as possible, or coconut oil, the best you can find)
- Blend cashews and water until smooth. If using garlic, also blend the garlic. You may blend onion as well.
- Mix all ingredients together.
- Bring to a boil. Watch pot to keep it from boiling over. Stir frequently, if not constantly, until it comes to a boil (but you can stop stirring to see if the pot is bubbling).
- Reduce heat. Cover. Boil 20-30 minutes, stirring often.
This makes a lot. We had seconds and will be eating more tomorrow, at least one more bowl each.
I also put cold sweet potato dumplings in the soup, and they were especially delicious in the soup, and added a nice touch to the soup. Yum! I do recommend it.