A light pumpkin soup recipe with ground cashews and a hint of curry.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings: 6people
Ingredients
3cupof pumpkin pulp
1/3cupcashews
1small onion
2tbspbutter
1tspgaram masala
1/2tspground ginger
1/2tspcumin
1/2tspcoriander
1/4tspcinnamon
1/8tspground cloves
2cupsvegetable broth
3cupsmilk
Instructions
Cut the pumpkins in half and clean the insides out, removing all the seeds and slime. Line a cookie sheet with foil, spray it with Pam and lay the pumpkins, cut side down, on the sheet. Bake at 325F for 1 hour.
In a frypan, add the butter, onions and spices. Saute the onions until they become transparent and begin to caramelize. The aroma will be wonderful as the spices bloom.
In a food processor add the cashews and pulse until they are a powder. Add the remaining ingredients and blend until smooth.
Scoop out the pulp from the pumpkins.
Transfer the soup to a pot and cook at a medium low heat for about 15-20 minutes. Do not let the soup come to a rapid boil as it can easily stick to the bottom.