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Ingredients

  • 1 medium pumpkin (Rosedale Orchard)
  • 1 large onion -diced (Ettrick Gardens)
  • A good-sized thumb of fresh ginger
  • 2-3 Tbsp of miso paste
  • 1-2 Tbsp garlic infused olive oil (Dunford Grove)
  • 1/1/2 litres of good vegetable stock
  • ½ cup cashew nuts
  • Boiling water to cover nuts.
  • ½ tsp ground ginger
  • 2 Tbsp spring onions -cut (Janefield Hydroponics)
  • Salt & pepper

Vendors

Tags

Vegetarian Vegan Soup Oil Pumpkin

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Miso Pumpkin Soup with Cashew Cream (VG)

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Method

  • The first thing to do is to cover the cashew nuts with boiling water in a heatproof bowl and leave it to sit
  • Cut, peel, and de-seed a pumpkin into small pieces
  • Using a large soup pot, add garlic infused olive oil and the diced onions, and soften them
  • Then add the miso and ginger, cook for 2-3 minutes
  • Mix in the pumpkin and pour over the stock
  • Bring to the boil and simmer until the pumpkin has started to break down
  • Once the ingredients are soft, use the stick blender to whiz it all up, seasoning to taste
  • Keep the soup warm
  • Drain the cashew nuts, making sure you keep the water from them
  • Using the stick blender start to blend the nuts, slowly adding the water as you go -the more water you add the runnier it will be
  • Keeping it thicker works well with this thick soup
  • To serve: Drizzle over a good tablespoon of the cashew cream with a sprinkle of spring onions and a pinch of ground ginger
  • I love my soup reheated the next day as the flavour develops

Comments

Recipe by: Amy Dougherty