Plant based, healthy and comforting, this vegan pumpkin soup makes no sacrifices in flavor!
Preheat your oven at 350 ℉ (175 ℃)
Put the mushrooms in a clean, large bag and drizzle them with olive oil. Shake to coat well and add thyme and flour. Shake again.
Place them in a pan, sprinkle with salt and bake for 50 – 65 minutes or until crispy.
Let them cool in a rack.
Add the cashews, the potatoes and the water and reduce heat to a gentle simmer. When the potatoes and pumpkin are tender (about 30 minutes) turn off the heat and let cool a little. Blend until smooth (in a blender or with an immersion blender).
Add the ginger, nutmeg, cumin, salt and pepper according to your taste.
Serve the soup with some mushrooms on top. Eat.
You can double the mushrooms and eat them as a snack the same day.
If you put fresh ginger in the freezer for a while, it will be much easier to grate!