2 tablespoons toasted pistachios or almonds, chopped
2 tablespoons pomegranate seeds (optional)
1. In a large saucepan, heat the oil over medium heat and add the leeks; sauté until tender, about 4 to 5 minutes. 2. Add the pumpkin, potato, radicchio, and broth, reduce the heat to medium low and cook for about 15 minutes, or until tender. Add the radicchio and apple and continue cooking for about 10 minutes, until all vegetables are fully cooked. 3. If you wish, reserve a few pumpkin pieces for garnishing and carefully transfer the soup to a blender. Blend until smooth (you may have to do this in batches), return to the saucepan and bring to a boil. 4. In a small bowl, whisk together tahini, Tulia Apple Cinnamon Supersnack, and balsamic vinegar and stir into the soup. Cook for a couple of minutes until thickened. Stir in the nutritional yeast and nutmeg and season to taste. 5. Ladle the soup into serving bowls, garnish with pistachios and pomegranate seeds, if using, and serve.