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Spiced Pumpkin Soup with Cinnamon Cashew Cream

Warm up and stay healthy with this hearty winter soup 

Recipe and styling Sarah Heeringa. Photography Amanda Reelick

1 onion, chopped 
drizzle of olive oil
1 tbsp fresh ginger, grated
1/4 tsp ground nutmeg 
1/4 tsp ground turmeric
4 cups or 1 litre vegetable stock 
1 medium-sized pumpkin or 2 small butternuts, peeled and cubed
freshly ground salt and pepper

To serve:

cinnamon cashew cream 
1 tsp kelp or garlic salt 
dinner rolls 

Put the chopped onion and drizzle of oil in a large, heavy-bottomed pot on medium heat. Cook the onions, stirring occasionally until translucent. Add the spices and stir for one minute. Immediately add the stock and the cubed pumpkin. Bring to the boil. Once boiling, cover and reduce heat to simmer for 15-20 minutes, until the pumpkin is soft. Stir occasionally to prevent anything catching on
the bottom. 

If you have a blender, allow to cool a little before blending to a smooth consistency. If you don’t have a blender, cover and cook for a further 10 minutes on low until really soft, then mash with a potato masher or use a wooden spoon to push though a metal sieve.

Before serving, bring soup almost to boiling before ladling into bowls. Add salt and pepper to taste. Stir a generous dollop of cashew cream into each bowl and sprinkle with garnishes of your choice. We used Pacific Harvest Kelp Salt. 

Cinnamon Cashew Cream

1 cup raw unsalted cashews, soaked 
1 cup of water  
1 tsp ground cinnamon 
2 tsp maple syrup 
1/2 tsp salt 

Soak the cashews in the water for at least 1/2 hour. Place all ingredients into a blender including the soaking water and blend until smooth and creamy.

Cashew cream can be made in advance and kept in a covered container in the fridge for at least a week.  

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