Thai Pumpkin & Cashew Soup
"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."
Refer to next section for ingredients.
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 Tbs coconut oil
- 1 tsp sesame oil
Add the prepared vegetables and fry for 1-2 minutes, then deglaze the pan with:
- 2 Tbs mirin
Stir through then add:
- 400g coconut cream (reserve 2 Tbs for serving)
- 1.5 litre 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 Tbs soy 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.