GINGERY TURMERIC PUMPKIN SOUP (V)

GINGERY TURMERIC PUMPKIN SOUP

vegan|gluten free|nuts

YIELD:  6 servings

PREP TIME: 10 mins

COOK TIME: 40 mins

Ingredient / Recipe notes:

- Ginger has powerful healing abilities, particularly a helpful aid for digestion.

- Turmeric is anti-inflammatory, curcumin - its active ingredient - is absorbed better when black pepper is used in combination.

- Cashew nut cream is a quick and convenient replacement for commonly industrialized dairy cream which may contain growth hormones and traces of anti-biotics. Activated cashews provide better nutrient availability for absorption.

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INGREDIENTS

• 1/2 Tbsp extra virgin olive oil

• 1 medium or large yellow onion, diced

• 3 tsp minced ginger

• 1/2 tsp ground turmeric, or a 1 inch knob fresh

• 1 tsp cumin, grounded

• 600g organic Japanese pumpkin or butternut squash, rough chopped

• 2 Tbsp organic and gluten-free miso paste

• Himalayan pink salt, to taste

• black pepper, to taste

• cilantro, roughly chopped as garnish

• extra virgin olive oil, garnish

RAW CASHEW CREAM

• 1/2 cup cashews, soaked and rinsed

• 3/4 cup filtered water

• 1/2 Tbsp nutritional yeast

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DIRECTIONS

1. Heat up a heavy bottom pot of Dutch oven to medium heat, add oil.

2. Once oil is shimmering, add onions with a pinch of salt, allow to sweat and extract liquids, about 2 minutes. Add ginger and spices, stir to combine and let sweat for 3 minutes more. If onions begin to colour, turn down the heat a little. 

3. Add pumpkin and stir to combine. Continue sweating for a few more minutes.

4. Add water to cover the pumpkin plus one more inch above the water line and bring to boil, then turn down to simmer with the lid ajar.

5. Once the pumpkin is soft, take it off the heat and use a hand-blender to blend the soup until very smooth. Then add miso and most of the cashew cream, continue blending until incorporated. Gently season with salt and pepper, to taste.

6. For assembly, ladle soup into a bowl. Garnish with a generous amount of chopped fresh coriander, any remaining cashew cream, and some extra virgin olive oil (optional).

7. Enjoy!