‘Creamy’ Thai Style Pumpkin Soup

IMG_5368In winter we find there is nothing quite like sitting down to a warm, nourishing bowl of soup… And as someone who has tried their fair share of soup, I can honestly say I am yet to find one as flavoursome and delicious as this!

We have served this soup both as an entrée and as a main meal and can very confidently say that it was a hit!

Something I really love about this soup is that the cashew milk can be added to desired consistency so you can choose how thick you would like it to be. We love thick soups so we avoid adding too much water to our cashew milk. The cashews also give it a deliciously smooth and creamy texture.

Ingredients

Serves 4 (entrée size serves)

1 T coconut oil
1 cup raw cashews (soaked for at least 4 hours in filtered water)
500 g kumera
500g pumpkin
1 leek
1 small onion
20g fresh turmeric*
30g fresh grated ginger
2 cups filtered water
Pinch Himilayan sea salt

*Note: Turmeric can stain clothing and surfaces so use caution

Method 

  1. Braise onion and leek in coconut oil for 3-5 minutes on low heat
  2. Add chopped pumpkin, kumera and filtered water
  3. Simmer and cover for 10-15 minutes (or until pumpkin and kumera are tender)
  4. Add grated fresh ginger, turmeric and a pinch of salt and simmer for a further 5-10 minutes
  5. Whilst this is cooking make the cashew milk:
  6. Drain and rinse cashews (to remove phytates) and add 2 cups of filtered water
  7. Blend until it forms a smooth ‘milky’ consistency and reserve liquid (we use a vitamix and store all our nut milks in glass bottles*)
  8. Then, blend pumpkin mixture until smooth using a high power blender or vitamix
  9. Place the mixture back in a pan and 1/2 cup of the cashew milk (add to desired creaminess)
  10. Heat the soup on the stove before serving
  11. Serving recommendations include a dollop of coyo (dairy free coconut yoghurt), fresh parsley, cracked pepper and a side of gluten free toast (coyo is very highly recommended!)

*These keep for up to 5 days in the fridge

Read about the medicinal qualities of ginger, here: 

Ginger is a familiar and well known spice that has a warming quality, ideal for winter months. Whilst it does not contain significant quantities of vitamins and minerals, it is highly flavoursome and has a number of medicinal compounds.

Some of ginger’s traditional medicinal uses (largely due to compounds called gingerols) which have been supported in medical trials, include:

  • Relief of digestive complaints, including vomiting and nausea caused by motion sickness and pregnancy
  • Relief of inflammatory conditions including arthritis and myalgia
  • Analgesic effects for conditions such as migraines
  • Improves circulation and cardio-vascular health (therefore caution if taking blood thinning medications)
  • Improves HDL/LDL cholesterol ratios
  • Can alleviate asthma symptoms
  • Some studies have also shown cancer inhibitory activity, particularly colo-rectal cancers and ovarian cancers