Creamy Pumpkin Soup With Couscous

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1 tbsp extra virgin olive oil

1 small onion, peeled & chopped finely

2 garlic cloves, finely chopped

1/2 tsp ground tumeric

1/2 tsp ground ginger

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/8th tsp cayenne pepper

1 tbsp nutritional yeast (optional- gives a slightly cheesy flavour)

2 cups vegetable stock (store bought or homemade)

1 can pumpkin puree (15 oz) or 2 cups fresh, pureed

2 tbsp pure maple syrup (next time I may reduce this to 1 tbsp)

Juice from half a lemon (2 tbsp), or to taste

Cashew cream sauce (1 cup soaked cashews blended with 1/2 cup non-dairy milk) OR 1 cup non-dairy milk (it won’t be creamy if you use milk though)

1 tsp kosher salt, or to taste + fresh black pepper

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