A simple nourishing recipe for those chilly fall nights, this creamy sweet corn pumpkin soup is warming to the soul and serves every part of your organs. A thick stunning golden yellow soup is packed with veggies and looks as though it has tons of cream in it, but it doesn’t. It has such a creamy texture, but is dairy free!
Ingredients
coconut oil for sautéing
1 onion, roughly chopped
3 garlic cloves, finely chopped
2-inch piece of ginger, roughly sliced
1-inch fresh turmeric, roughly sliced
4 corn cobs, kernels removed (set aside the corn cobs)
480 grams pumpkin, skin and seeds removed, roughly chopped
1 tablespoon cumin powder
water (to cover)
1/2 cup raw cashews
salt and pepper
Instructions
Add a good splash of oil in a medium-sized pot on medium heat.
Add the onion, garlic, ginger, turmeric, and corn.
Season well with salt and pepper.
Cook this till the onions sweat down and become translucent, about 5-8 minutes.
Add the pumpkin, the corn cobs, and cumin.
Pour in enough water to cover and bring to the boil.
Cook for 5 minutes, reduce the heat and allow to simmer for 20 minutes.
Turn off the heat and allow to rest for 10 minutes.
Remove the corn cobs and discard them into a compost bin.
Transfer the soup in batches to a blender along with the cashews.
Blend till completely smooth and creamy.
Serve and enjoy!
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