creamy pumpkin soup

creamy pumpkin soup

So, Halloween is over. I have a recently carved pumpkin just sat there waiting to be eaten. But what do I do with it? I know I could have used my pumpkin to create something a little more inventive than a soup, however I think this recipe is quite exciting and different. I made a rich, creamy soup by combining cashews with my pumpkin for a perfect silky, smooth texture. To me, you can’t beat a creamy soup, they are the soups that fill you up and keep you warm on a cold day. For added warmth, I then topped up this soup with some of my favourite spices. The smoked paprika and cayenne pepper add a nice heat to the dish, and a touch of cinnamon added a nice twist of sweetness. Although it may seem like we are surrounded by pumpkin soup recipes at this time of year, I felt that it just wouldn’t be halloween without making this recipe. It’s almost a tradition in my household to make a soup whenever you buy a pumpkin. Maybe it’s not a very exciting tradition – but oh well! Anyway, I still attempted something different with this recipe by using the cashews for the creaminess. I hope this recipe inspires you to put your own twist on a classic recipe, or try my recipe here. Enjoy!

 

creamy pumpkin soup

serves 5-6

ingredients

1 kg pumpkin

1/2 cup (70g) cashews

1 cup (250ml) water

1 tbsp veg stock +1 cup (250ml) boiled water

2 tsp smoked paprika

1 tsp cayenne

1 tsp ground cumin

2 tsp tomato purée

1 tsp garlic puree

1/2 tsp cinnamon

salt and pepper to taste – be generous with these

 

method

1. Firstly, chop your pumpkin into large chunks/strips. Then, using a peeler, peel off the skin. After this, chop into fairly small bite sized pieces. Fill a large pan with water and place onto a high heat. Bring to a boil and then add in the pumpkin pieces. Cook for 15 minutes, or until fairly soft.

2. When the pumpkin has cooked, drain and set aside. Now, add your cashews into a blender with the 1 cup of water. Blend until smooth. When the liquid is smooth, add in your pumpkin pieces. Blend until smooth, then pour your pumpkin mixture into a large pan.

3. Combine your 1 tbsp vegetable stock with 1 cup of boiling water, and mix together. Pour into the pan with the pumpkin mixture, and stir until well mixed. Place the pan onto a low-medium heat.

4. Lastly, add in your paprika, cayenne, cumin, tomato puree, garlic puree, cinnamon, salt and pepper. Stir so all is well mixed. Leave to cook and simmer on a medium heat for 5-10 minutes, until hot and the flavours have developed. When your soup has cooked, pour into bowls and serve. Top with some pumpkin seeds and paprika to finish if you like. Delicious!

 

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