Roasted Pumpkin Soup with Cashew Milk

A warming, velvety soup made with roasted pumpkin, cashew milk, garlic, and aromatic herbs. Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)

Prep Time: 10 minutes | Cook Time: 35 minutes | Servings: 2–3

Ingredients

• 3 cups peeled and cubed pumpkin
• 1 cup Alt Milk unsweetened cashew milk
• 1 small onion, chopped
• 3 garlic cloves
• 1 tbsp olive oil
• 1 cup vegetable stock
• ½ tsp black pepper
• Salt and dried sage, to taste
• Pumpkin seeds, for garnish

Instructions

• Preheat the oven to 200°C.
• Toss pumpkin and garlic with olive oil, salt, and pepper.
• Roast for 25–30 minutes until tender.
• Sauté the onion in a saucepan until soft.
• Add roasted pumpkin, garlic, and vegetable stock.
• Simmer for 5 minutes, then blend until smooth.
• Stir in cashew milk and warm gently.
• Garnish with pumpkin seeds and serve hot.

Tip: Add cashew milk after blending and avoid boiling the soup vigorously for a silky finish.