Directions

Step 1: Prepare the Almond Cream 

• In a food processor or blender, mix the almonds, water, lemon juice, nutritional yeast, garlic, onion powder and ½ tsp sea salt until all ingredients are smooth then set aside.  

Step 2:  Toast the Curried Pumpkin Seeds 

• In a small pan or skillet, toast the pumpkin seeds in olive oil over medium to high heat for 2 minutes. 
• Add the curry and a pinch of salt and pepper, mix well then remove from heat.  

Step 3: Assemble the Soup  

• Heat the soup in a saucepan over medium heat then let cool.  
• Transfer to small glasses and top with the almond cream, pumpkin seeds and parsley.  
• Add a little freshly ground pepper, if desired, then enjoy!