Difficulty: Easy - for beginners
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon water
1/2 tablespoon curry powder
1 teaspoon dried parsley
2 cups low sodium or no-salt-added vegetable broth
1 (15-ounce) can pumpkin
3-4 pitted dates
1/4 cup raw cashews
1 1/4 cups unsweetened soy, hemp or almond milk
In a soup pot, saute onion and garlic in 2-3 tablespoons water until tender. Add curry powder and parsley and mix well. Add vegetable broth and pumpkin, and mix well using a wire whisk. Simmer on low for 20 minutes, stirring occasionally.
Remove 1/4 of the soup and add to blender along with the dates and cashews. Blend until smooth. Stir back into rest of soup and add soy milk. Heat through before serving.