Boy, do I have a winter warmer for you! This soup accentuates the sweetness, rich flavour of pumpkin. Roasting it achieves a wonderful, caramelised flavour, while the cashew milk provides an incredibly creamy texture. My beautiful friend Hannah (@healthsynergy) gave me this lovely idea of adding cashews- an absolutely phenomenal addition! There is nothing quite like a silky pumpkin soup- this one is certainly no exception! An absolute winter MUST.
- 1 1/2 kg of Kent pumpkin
- 1 tbsp olive oil, melted
- 1/2 cup water
- 1/4 cup heaped cashews, lightly toasted
- 1 1/2 – 2 cups vegetable stock (add enough until desired thickness is reached, I find this varies each time)
- 1 tsp dijon mustard
- 1 tbsp coconut sugar
- Himalayan salt and pepper, to taste
1. Preheat the oven to 200 degrees celsius, fan forced.
2. Chop the pumpkin, place on a baking tray and brush with olive oil.
3. Roast for about 40-55 minutes or until tender when pierced with a fork.
4. In a Vitamix or good quality blender, place the cashews and water. Blend until well combined. Make sure the cashews are completely blended to form a ‘milk.’ If the volume is not great enough for the blender, add a small amount of pumpkin and allow all contents to reach a smooth consistency.
5. Gradually add all the pumpkin a blend until really well combined.
6. Pour the contents into a large saucepan over medium- high heat.
7. Pour in the vegetable stock (add more or less depending on desired thickness) and stir. Also add in the mustard, coconut sugar, salt and pepper.
8. Allow to simmer for about 10 minutes.
9. Serve with coriander and toasted pumpkin seeds.
Makes about 4 small bowls or 3 larger bowls. I love serving mine with toasted lebanese bread!