Hearty Pumpkin soup

March 2, 2008
Creamy pumpkin soup
Author: Shibani of Pearlsofeast
  • 2 to 3 cups of pumpkin chopped without skin
  • 1 large potato chopped
  • 2 tbsp of chopped onions
  • 1 tsp minced garlic
  • 1/4 cup soaked cashew ( 2 hours)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp olive oil
  • dried herbs
  1. Heat 1 tsp of oil in a pan. Add garlic and onions. Cook them for few minutes. Now add chopped pumpkin and potato. Cover and cook the pumpkin and potatoes in a low flame. Cook them until they are soft. Remove and let it cool down.
  2. Place them in a food processor and add soaked cashews. Add extra water to puree it. Season it with salt and pepper and finally add cinnamon and nutmeg. Garnish it with cashew cream and herbs.
Cashew cream[br]1/2 cup cashews soaked for two hours[br]1/4 cup water[br]pinch of salt.[br]Discard the soaked water and blend them with fresh water until smooth and creamy. Add salt and transfer them to a sealed container in the fridge, and chill for a few hours to thicken.The cream will keep in the fridge for about 5 days.





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1 Comment

  • Reply anant March 10, 2008 at 2:15 am

    The color of the soup looks very appetizing… This must be really good to taste.. Keep up the good work..

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