Thai style pumpkin soup
Serves 4 (as an entrée).
1 tbsp coconut oil
1 cup raw cashews (soaked for at least 4 hours in filtered water)
500 grams kumera (or sweet potato)
500 grams pumpkin
1 small onion
20 grams fresh turmeric*
30 grams fresh grated ginger
2 cups filtered water
Pinch Himilayan sea salt
*Note: Turmeric can stain clothing and surfaces so use caution
- Braise onion and leek in coconut oil for 3-5 minutes on low heat.
- Add chopped pumpkin, kumera and filtered water.
- Simmer and cover for 10-15 minutes (or until pumpkin and kumera are tender).
- Add grated fresh ginger, turmeric and a pinch of salt and simmer for a further 5-10 minutes.
- Whilst this is cooking make the cashew milk. Drain and rinse cashews (to remove phytates) and add 2 cups of filtered water.
- Blend until it forms a smooth ‘milky’ consistency and reserve liquid (we use a vitamix and store all our nut milks in glass bottles*).
- Then, blend pumpkin mixture until smooth using a high power blender or vitamix.
- Place the mixture back in a pan and 1/2 cup of the cashew milk (add to desired creaminess).
- Heat the soup on the stove before serving.
- Serving recommendations include a dollop of coyo (dairy free coconut yoghurt), fresh parsley, cracked pepper and a side of gluten free toast.
*Cashew milk keeps for up to 5 days in the fridge