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
Miso Pumpkin Soup with Cashew Cream (VG)
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