This Thai Pumpkin & Cashew Soup is gluten-free and serves 6.
This soup is silky smooth with additions of jasmine rice for thickening and cashew for protein. Ginger and turmeric give a wonderful flavour, plus their anti-inflammatory properties are a bonus for winter chills. I use butternut pumpkin here, as it’s a little easier to skin than most but any variety will work.
Gather your ingredients and prepare the following vegetables:
1 leek or onion, roughly chopped
1 carrot, roughly chopped
1 butternut pumpkin, peeled and chopped into pieces
2 cloves garlic, crushed
Melt in a large saucepan:
2 T coconut oil
1 tsp sesame oil
Add the prepared vegetables and fry for 1-2 minutes, then deglaze the pan with:
2 Tbsp mirin
Stir through then add:
400g coconut cream (reserve 2 T for serving)
1.5 L water
1 thumb fresh or frozen ginger, grated
1 small finger fresh or frozen turmeric, grated, or 1 tsp dried
2 lemongrass sticks, bruised
2 kaffir lime leaves
60g jasmine rice
2 Tbsp soya sauce, Tamari or Braggs
Bring to the boil, then turn down to a simmer and cook for about 20 minutes, until the vegetables are soft and the rice is cooked. Add:
5 sprigs fresh coriander, roughly chopped
Cool slightly, blend until smooth in the pot if you have a stick blender, otherwise pour into your blender and blend until smooth. If it’s too thick, add a little water when blending.
Check the seasoning and bring back to a simmer. Serve topped with a few drops of the coconut cream.