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Thai Pumpkin & Cashew Soup

Thai Pumpkin & Cashew Soup

This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.

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.

  1. 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
  1. Melt in a large saucepan:
  • 2 T coconut oil
  • 1 tsp sesame oil
  1. Add the prepared vegetables and fry for 1-2 minutes, then deglaze the pan with:
  • 2 Tbsp mirin
  1. 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
  • 80g cashews
  • 2 Tbsp soya sauce, Tamari or Braggs
  1. 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
  1. 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.
  2. Check the seasoning and bring back to a simmer. Serve topped with a few drops of the coconut cream.