Pumpkin and Cashewnut Soup

 This creamy soup can be made with vegetable or chicken stock.  Both are equally delicious.  You can experiment with 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.  The recipe for Ras El Hanout is on this blog.

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

-= Instructions =-
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.


3 responses to “Pumpkin and Cashewnut Soup

  1. mmmm any chance of testing this Soup tomorrow? 🙂 I’m in town. Looks yummy!

  2. Great information. Thanks for the post. I have added your RSS to my Mister Wong Account. I will gladly post a trackback upon comment approval.

  3. Pingback: Low Fat HCG Recipes

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