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Recipe: Chia-pumpkin superfood soup

pumpkin and cashew nut soup recipeWe may advocate for cool-weather smoothies, but cozying up with a warm bowl soup during fall and winter months is a necessity on par with mittens and a puffer coat. (Notice how we didn’t say Uggs.)

And since we’re always looking for more ways to incorporate superfoods into meals (and lunches at our desk), we flipped for this recipe from The Chia Co. It’s full of antioxidant-rich pumpkin, flu-fighting spices, and omega-packed chia seeds.

Curl up with a bowl on a cold, lazy Sunday, bring a batch to the office, or serve it next to your quinoa-stuffing and cranberries at Thanksgiving. —Sarah Sarway

The Chia Co. Pumpkin and Cashew Nut Soup

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

2 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
20 oz butternut pumpkin, peeled and diced
1 cup roasted cashew nuts
1 tbsp tomato paste
4 cups of vegetable stock
1 1/2 tbsp The Chia Co seeds
Pinch ground nutmeg
Pinch cayenne pepper
Freshly ground black pepper

Heat oil in a large saucepan. Add onion and sauté for a few minutes, until softened. Add garlic, pumpkin, cashews, and tomato paste. Cook gently for 2 minutes. Add the stock and bring to boil. Reduce heat and simmer for 15-20 minutes, until pumpkin is tender. Then place into a food processor or use an immersion blender and process until smooth. Season with nutmeg and cayenne and process for a few more seconds. Serve with freshly ground black pepper and chia seeds.

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