Vegan pumpkin soup with mushroom chips

February 12, 2017

Plant based, healthy and comforting, this soup makes no sacrifices in flavor!

3 tablespoons olive oil
? cup cashew nuts
½ cup chopped leeks
1 pound pumpkin in cubes
1 potato in cubes (about 0.25 - 0.5 pounds, 120 -250 grams)
1 small carrot in cubes
3 cups water
Grated nutmeg to taste
Fresh ginger (grated), to taste (about 1 tablespoon ore more!)
½ teaspoon cumin
¼ teaspoon ground cloves
Salt and pepper to taste

2 tablespoons olive oil
½ pounds oyster mushrooms (pleurotus)
½ teaspoon thyme
Salt and pepper
2 tablespoons all purpose flour (use corn flour or cornmeal for gluten free option)

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Nutritions

Calories
856

Sodium
706mg
29% DV

Fat
87g
135% DV

Protein
20g
40% DV

Carbs
58g
19% DV

Fiber
16g
66% DV