Ingredients
Equipment
Method
- Preheat oven to 410 degrees Fahrenheit.
- Toss cauliflower florets in olive oil and 1 teaspoon salt until thoroughly coated. Roast on a parchment-lined baking sheet for 20 minutes, turning once halfway through. Remove from oven when the edges start to brown.1 head cauliflower, 6 teaspoons extra virgin olive oil, 2 teaspoons salt
- Place cashews in a small bowl and add water to submerge nuts and set aside for soaking.¾ cup raw cashews
- In heavy-bottomed pot or Dutch oven, melt vegan butter over medium heat. Add all-purpose flour and stir to merge with the butter, creating a thick roux. It will be very thick at this stage, but eventually dissolve when vegetables and broth are added.¼ cup vegan butter
- Add onions, garlic, carrots, celery, and remaining salt and cook until onions are translucent. This is our mirepoix, adding aromatic flavor to our soup.2 carrots, 2 celery stalks, 1 yellow onion, 2 teaspoons salt, 4 garlic cloves
- Pour in vegetable broth and bring to a simmer, stirring occasionally to keep ingredients from sticking to the bottom.3 cups vegetable broth
- Remove cauliflower florets from the oven and reserve a few florets to top the soup when serving, if desired. Transfer to the pot and add the pure pumpkin, stirring occasionally and bring to a low simmer.15 ounces canned pure pumpkin
- Drain the soaked cashews and add to your high-speed blender along with the 14 tablespoons of water. Blend on high until the cashews become liquid.14 tablespoons water
- Carefully transfer the contents of the pot to the blender, paying attention to the liquid fill line on the blender to prevent leaking. Blend on high for 30-45 seconds, or until you achieve a smooth, creamy consistency.
- Add lemon juice, Dijon mustard, paprika, ground cinnamon, and black pepper, briefly blending again until incorporated. Taste and add more salt or seasonings, if desired.1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon ground cinnamon, pinch freshly-ground black pepper
Nutrition
Notes
Blender: I have not tested with an immersion blender, but if that's your blending method it should work fine. If using a traditional blender, please pay attention to the liquid fill line on your machine to ensure nothing overflows or damages the machine. Also, the cashew cream will need to be added to the pot you're using.
Low sodium vegetable broth is optional, but please note you may want to reduce the teaspoon of salt called for in the recipe until you taste at the end and determine if it's needed.
The butter I used is unsalted. If using salted butter, consider reserving half the salt called for in the recipe and add at the end, after tasting to determine if it's needed. This is similar to the above note for the broth.
The nutrition calculation does NOT include the pinches of black pepper since it's quantity is too small to measure.