Creamy Pumpkin soup with cashews Recipe
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Ingredients
½ medium pumpkin1 peeled apple
¼ bloc firm tofu
2-3 tbsp cashews
1 cup water
½ cup milk (I used soy milk, coconut milk would taste great too)
1 tbsp panch phoran** (or to taste)
1 tsp vanilla essence
1 tbsp oil
1tsp salt
Extra cashews for decoration
How to make Creamy Pumpkin soup with cashews
** Panch phoran is used in Bangladesh and Eastern India, and it’s composed from cumin, fennel, fenugreek, mustard and kalonjii in equal amounts.
- Chop the pumpkin, the apple and the tofu.
- Heat the oil in a saucepan and add the panch phoran, until it becomes fragrant. Add the chopped ingredients and sauté for a couple of minutes.
- Put the water to boil, and add all the ingredients. Cook on a low heat for 20-30 minutes without the lid (or only partially covered), or the milk can boil over.
- Put it all in the food processor and puree until it becomes a smooth cream. Add more salt if necessary. Serve with some extra cashews on top and a drizzle of oil.
[Read the full post (recipe + story) on Tales of a spoon: http://talesofaspoon.blogspot.com/2009/09/creamy-pumpkin-soup-with-cashews.html]
“Do you prefer pureed or "chunky" soups?”