Pumpkin Golden Soup
This delicious Pumpkin Golden Soup is vegan, gluten-free and a perfect dish if you are watching your calories.
Servings: 4
Equipment
- Blender, Saucepot
Ingredients
- 500 g pumpkin cut in chunks, I used kabocha pumpkin
- 2 cloves garlic roughly crushed
- 1 inch turmeric root cut in pieces
- 1/2 inch gingerroot cut in pieces
- 1 tbsp coriander stalks chopped
- 1 nos or to taste red chilli chopped
- 1/2 tsp crushed black pepper
- 1/4 tsp nutmeg powder optional
- 50 g cashew nuts
- 75 ml coconut milk
- 700 ml water
- 10 ml coconut oil
- salt to taste
- 1 tbsp sunflower seeds for garnishing
Instructions
- In a saucepot, heat oil, add in the garlic and saute for 2 minutes.
- Add in the ginger, coriander stalks, pumpkin cubes and turmeric root. Cook for 10-15 minutes until it turns golden.
- Add in the water, cashew nuts, all the spice powders except nutmeg powder. Cook for 10 minutes or till the pumpkin is tender.
- Make a puree using an immersion blender or high-speed blender
- Add the soup back in the pot, add the coconut milk and nutmeg powder.
- Bring the soup to a gentle boil.
- Serve it in a bowl, garnish the soup with coconut milk and sunflower seeds.