Pumpkin and Cashew Nut Soup

This creamy soup can be made with vegetable or chicken stock. Both are equally delicious. You can experiment wth the seasonings by trying, for example, by trying Ras El Hanout (a wonderfully complicated Moroccan spice blend) for an exotic flavor or by using typical spices from Italy or Provence.  Another good spice blend to use is the Bengali 5-Spice blend
Yields: 4 Servings

Ingredients1 tablespoon Olive oil
1 tablespoon Butter
1 Onion chopped
1 Garlic clove chopped
500 grams Pumpkin peeled, de-seeded androughly chopped
100 grams Cashew nuts roasted
1 tablespoon Tomato puree
1 liter stock vegetable or chicken
pinch Nutmeg to taste
pinch Cayenne to taste

Soften the onion in the pre-heated oil and butter.
Add the garlic, pumpkin (you can also use butternut squash), cashew nuts and tomato puree. Cook gently for 2-3 minutes then add the stock, bring to a boil and let the soup simmer until the pumpkin is soft.
Add your seasonings.
Puree the soup to a creamy consistency.
Serve with a bit of cream and some chopped chives or parsley.

One response to “Pumpkin and Cashew Nut Soup

  1. I’m going through a huge pumpkin phase. And a soup phase. So this is perfect!

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