Pumpkin soup is one of those warming dishes that tells us winter is on it’s way.
Some of the best pumpkin soup I’ve eaten has been Thai inspired. Think lemon grass, coconut and kaffir lime … delicious! Hard to beat … that is until now.
This recipe adapted from Mark Reinfeld’s The 30-Minute Vegan’s Taste of the East, keeps you in Asia but plays with flavours of the Orient.
Pumpkin soup with a difference
1 Tbl sesame oil
1 onion, chopped
2 big cloves garlic, minced
1 Tbl fresh ginger, minced
4-5 cups pumpkin, chopped
5 cups vegetable stock
2 Tbl tamari
1 tsp five spice
½ tsp ground coriander
½ tsp sea salt, to taste
½ cup cashews, toasted
Fresh coriander to garnish
In a medium hot oven roast cashews for 10 minutes. Shake the pan once you smell them roasting and be sure not to burn them as they brown up quickly.
Saute onion, garlic, ginger in sesame oil. Add pumpkin, stirring.
Pour in water/stock and simmer until pumpkin is cooked.
Add the rest of the ingredients and stir.
Blend in batches.
Serve with fresh coriander.
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Thai Pumpkin Soup. You’ll want this one too.