I was inspired to make this soup by the beautiful pumpkins growing in my garden as well as a sweet cookbook I found called, ‘Afro-Vegan’.

Sweet Potato & Pumpkin Soup:

Ingredients:

1 small pumpkin
1 tsp coconut oil
5 cups veggie stock
1 (2-inch) cinnamon stick
1/2 tsp coarse salt
2 sweet potatoes peeled & cut into 1-inch pieces
1 cup creamed cashews
fresh ground white pepper

Cashew Cream:

1 cup raw cashews, soaked in water overnight & drained well
1/2 cup water

*Put cashews & water in blender process until smooth & creamy*

Directions:

Cut the top off the pumpkin & scoop out the seeds. Peel the pumpkin & cut into 1-inch pieces. Put the stock, cinnamon stick, & salt in a large saucepan over medium heat & bring to a simmer. Cook for 5 minutes, then add pumpkin & sweet potatoes. Increase the heat to high & boil. Immediately decrease heat to medium-low, cover, & simmer, stirring occasionally, until the veggies are fork tender. about 35 minutes. Stir in the cashew cream.

Using a standard blender & working in batches, blend until smooth. Pour the soup back into the saucepan & cook, over medium heat, stirring occasionally, until warmed through. If necessary, thin with water so soup pours easily from a spoon. Season with salt & pepper to taste. GArnish with toasted pumpkin seeds.

Skillet Cornbread:

Ingredients:

1 3/4 cup yellow cornmeal
1/4 cup spelt flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp fine sea salt
1/4 cup Dukkah spice
2 Tbsp ground flax seeds
6 Tbsp water
1 cup unsweetened almond milk
1/4 cup cashew cream
2 Tbsp apple cider vinegar
1 Tbsp finely grated orange zest
1/4 coconut oil, melted, plus more for oiling.

Dukkah Spice:

7 Tbsp finely chopped pecans
2 Tbsp black esame seeds, toasted
1/2 tsp coarse sea salt
2 tsp coriander seeds, toasted
2 tsp cumin seeds, toasted.

Put the pecans, sesame seeds, & salt in a small bowl. Combine the coriander & cumin seeds in a mortar & pestle until smashed but not finely ground. Add to the pecan & mix well.

Directions:

Preheat oven to 425 F.
Put cornmeal, flour, baking powder, baking soda, salt, 7 Dukkah in a medium bowl & mix well. In a separate medium bowl, combine the flax seeds & water& stir with a fork until well blended. Add the almond milk, cashew cream, vinegar, orange zest, & oil , whisk until well blended.
Oil a 10-inch cast iron skillet, put in the oven. After the skillet has heated for 3 minutes, pour the almond milk mixture into the cornmeal mixture & mix gently just until the dry ingredients are moist; don’t over mix. Remove the skillet from the oven & scrape the batter into it, spreading it into an even layer. BAke for about 20 minutes, until golden brown & firm to the touch, or until a skewer inserted into the center comes out clean. Cut into even pieces & serve hot.