Creamy Pumpkin soup with cashews Recipe

Creamy Pumpkin soup with cashews

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½ medium pumpkin
1 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.

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Question from the Chef

“Do you prefer pureed or "chunky" soups?”

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