Sweet Potato & Pumpkin Soup with Skillet Cornbread & Pecan Dukkah

I was inspired to make this soup by the beautiful pumpkins growing in my garden as well as a sweet cookbook I found called, 'Afro-Vegan'. Sweet Potato & Pumpkin Soup:

Ingredients:

1 small pumpkin 1 tsp coconut oil 5 cups veggie stock 1 (2-inch) cinnamon stick 1/2 tsp coarse salt 2 sweet potatoes peeled & cut into 1-inch pieces 1 cup creamed cashews fresh ground white pepper

Cashew Cream:

1 cup raw cashews, soaked in water overnight & drained well 1/2 cup water

*Put cashews & water in blender process until smooth & creamy*

Directions:

Cut the top off the pumpkin & scoop out the seeds. Peel the pumpkin & cut into 1-inch pieces. Put the stock, cinnamon stick, & salt in a large saucepan over medium heat & bring to a simmer. Cook for 5 minutes, then add pumpkin & sweet potatoes. Increase the heat to high & boil. Immediately decrease heat to medium-low, cover, & simmer, stirring occasionally, until the veggies are fork tender. about 35 minutes. Stir in the cashew cream.

Using a standard blender & working in batches, blend until smooth. Pour the soup back into the saucepan & cook, over medium heat, stirring occasionally, until warmed through. If necessary, thin with water so soup pours easily from a spoon. Season with salt & pepper to taste. GArnish with toasted pumpkin seeds.

Skillet Cornbread: Ingredients:

1 3/4 cup yellow cornmeal 1/4 cup spelt flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp fine sea salt 1/4 cup Dukkah spice 2 Tbsp ground flax seeds 6 Tbsp water 1 cup unsweetened almond milk 1/4 cup cashew cream 2 Tbsp apple cider vinegar 1 Tbsp finely grated orange zest 1/4 coconut oil, melted, plus more for oiling.

Dukkah Spice:

7 Tbsp finely chopped pecans 2 Tbsp black esame seeds, toasted 1/2 tsp coarse sea salt 2 tsp coriander seeds, toasted 2 tsp cumin seeds, toasted.

Put the pecans, sesame seeds, & salt in a small bowl. Combine the coriander & cumin seeds in a mortar & pestle until smashed but not finely ground. Add to the pecan & mix well.

Directions:

Preheat oven to 425 F. Put cornmeal, flour, baking powder, baking soda, salt, 7 Dukkah in a medium bowl & mix well. In a separate medium bowl, combine the flax seeds & water& stir with a fork until well blended. Add the almond milk, cashew cream, vinegar, orange zest, & oil , whisk until well blended. Oil a 10-inch cast iron skillet, put in the oven. After the skillet has heated for 3 minutes, pour the almond milk mixture into the cornmeal mixture & mix gently just until the dry ingredients are moist; don't over mix. Remove the skillet from the oven & scrape the batter into it, spreading it into an even layer. BAke for about 20 minutes, until golden brown & firm to the touch, or until a skewer inserted into the center comes out clean. Cut into even pieces & serve hot.