Recipe

Nutty Vegan Sage Pumpkin Chestnut Soup Recipe
Ingredients
2 tbsp olive oil
1 small to medium onion, diced
1 stalk of celery (or 2 of skinny homegrown celery), diced
2 medium carrots, diced
florets from 1/2 head of cauliflower, separated from the stalk
1 bag of prepared chestnuts or 15 cooked chestnuts, peeled and chopped
1/2 cup pine nuts OR raw whole cashews soaked in water for at least half an hour
1 1/2 roasted winter squash removed from skin
3 tsp GF vegetable bouillon powder
3 cups water
1 tsp. poultry seasoning
1/2 to 1 tsp herbamare seasoning salt
2 cups of water
small bunch of fresh sage

Directions
Heat your olive oil on medium high in a large pot. A dutch oven would be great for this recipe, but you can do it in any large pot. Add your diced onion and saute until softened. Add your diced celery and carrots and saute until carrots soften slightly. Add your cauliflower florets and let them cook until they soften. Throw in your chopped chestnuts and heat through. Throw your chopped chestnuts into the pot with the onions, celery, and carrots. Heat through and then add your roasted winter squash to the pot. Heat and add your vegetable bouillon powder dissolved in three cups of water. Add your vegetable broth to the pot. Drain your pine nuts and process them in a food processor or blender with a little water until you have a smooth, thick sauce. add half of your pine nut or cashew puree to the pot and reserve the rest. Add your poultry seasoning. Use an immersion blender to puree your veggies in the pot. If you don’t have an immersion blender you can use your food processor or blender. Add two cups of additional water as needed. Top with fresh sage. If you like you can puree some sage into the soup too.

To serve, add extra water to the remaining pine nut or cashew puree to make it the consistency of heavy cream. Pour your soup into individual bowls and swirl your pine nut or cashew cream into the soup decoratively.