Hokkaido Pumpkin Soup
Ingredients
- 1/2 cup cashews
- 1 small onion, choped
- 1 clove garlic, mashed
- 5 cups boiled water
- 2-3 cm ginger
- 1 tsp salt
- pinch of black pepper
- pinch of ground nutmeg
- 1/2 lemon juice
Preparation
Pumpkin Seeds • Add the cashews into a bowl with water and let them soak while you prepare the soup
Peel the Hokkaido pumpkin, cut it in half and scoop out the pips and insides. Then cut the Hokkaido and carrots into small squares. Add salt to the Hokkaido in a separate bowl
In a big pot, heat a splash of water (or olive oil) on a medium high heat. Add onion and after 2-3 minutes, add garlic and saute for a minute or two
Add the Hokkaido, carrots and chopped ginger into very small and saute for a few minutes (4-5min). Add boiled water, cover the pot and simmer for 10-12 minutes
In a mean time add about 2 tablespoons of pumpkin seeds on a pan with a drop of olive oil over medium heat. Stir them constatly. When the seeds starts to pop turn off the heat and set them aside
Take a hand blender or transfer all the soup into a blender and blend everything until very smooth
Drain half of the water from the cashews and mix them in a blender until very smooth. Add more water if it’s too thick to mix
Add half of the cashew paste into the soup with all the remaining ingredients and stir well
Heat the soup again, add more salt if needed and serve with the cashew paste and pumpkin seeds. Enjoy ⭐️