I am so bad with soups. I hardly have any favourite myself and I haven't cooked too many in my life. Time for a challenge! My plan is to make the next days and weeks, until mid-December, the latest, the days of soup, putting my imagination and modest cooking skills at work, while preparing at least once the week a nourishing soup for me and my lovely little family.
The first installment in the series, a nourishing pumpkin cream soup as you never ever tasted before (be aware, there are many spices involved - as usual).
- 1 medium sized pumpkin, without seeds, sliced into quarters
- 50 gr. unsalted cashews, turned into powder in the food processor
- 1 tablespoon salt
- 1 teaspoon grated ginger
- 1 teasopoon turmeric
- 2 tablespoon olive oil
In one lukewarm liter of salty water at 250C, add the pumpkin and let it boil until very soft. When ready, add it to the food processor together with the ginger and turn it into purée at medium speed for at least 2 minutes. In a pan, add one by one the purée, the turmeric, the oil, salt, Aleppo Pepper, cashews and 1/3 cup water. Simmer slowly until boiling. Let it boil for another 5 minutes.
The taste of all this? Eclectic, nourishing and complex. The ginger brings some sparkle where the cashews and pumpkin and the olive oil are nourishing. The Aleppo Pepper and salt are the spicy balance that you need to lighten out, while the turmeric adds a special taste and colouring. I would bring some sesame salty crackers as a company, but maybe the next time, as this time, excitment was so great that I hardly had the patience to snap some pics for the blog.
Preparation time: 15 minutes
Cooking time: 1 hour