Creamy pumpkin soup with roasted cashew nuts & orange and fennel salad

Name: Creamy pumpkin soup with roasted cashew nuts & orange and fennel salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 Portions
Ingredients: 800g Hokkaido pumpkin (with skin, deseeded); 1 Onion, diced; 2 Garlic, chopped; 1 Ginger (approx. 3 cm), grated; 500ml Vegetable stock; 200ml Coconut milk; 2 tbsp. Olive oil; 1 tsp. Curry powder (optional); 80g Cashew nuts; 1 tsp. Maple syrup or agave syrup; 1 Pinch of Sea salt; 1 tsp. Sesame seeds (optional); 1 Large orange (filleted); 1 Finely sliced; 1 tsp. Lemon juice; 1 tsp. Olive oil

45 min
- Préparer 20 min
- Préparer 25 min

Recipe for My2Go Thermo Food Pot

Ingrédients

4 Personnes

For the soup:
800 g Hokkaido pumpkin (with skin, deseeded)
1 Onion, diced
2 Garlic, chopped
1 Ginger (approx. 3 cm), grated
500 ml Vegetable stock
200 ml Coconut milk
2 tbsp. Olive oil
Salt & pepper
1 tsp. Curry powder (optional)
For the roasted cashew nuts:
80 g Cashew nuts
1 tsp. Maple syrup or agave syrup
1 Pinch of Sea salt
1 tsp. Sesame seeds (optional)
For the orange and fennel salad:
1 Large orange (filleted)
1 Finely sliced
1 tsp. Lemon juice
1 tsp. Olive oil
Salt & pepper

Preparation

Étape 1

For the soup: Heat the olive oil in a pan and sauté the onion, garlic and ginger. Add the pumpkin pieces and fry briefly. Deglaze with vegetable stock and simmer for 20 minutes until the pumpkin is soft. Stir in the coconut milk and flavour with salt, pepper and curry powder. Puree everything until smooth.

g Hokkaido pumpkin (with skin, deseeded)

Onion, diced

Garlic, chopped

Ginger (approx. 3 cm), grated

ml Vegetable stock

ml Coconut milk

tbsp. Olive oil

Salt & pepper

tsp. Curry powder (optional)

Étape 2

For the roasted cashew nuts: Toast the cashew nuts in a non-stick pan without fat. Add the maple syrup and salt and allow to caramelise briefly. Add sesame seeds to taste. Leave to cool.

g Cashew nuts

tsp. Maple syrup or agave syrup

Pinch of Sea salt

tsp. Sesame seeds (optional)

Étape 3

For the orange and fennel salad: Finely slice the fennel, fillet the orange and marinate both with lemon juice, olive oil, salt and pepper.

Large orange (filleted)

Finely sliced

tsp. Lemon juice

tsp. Olive oil

Salt & pepper

Étape 4

For serving: Pour the soup into bowls, sprinkle with the roasted cashew nuts and serve with the orange and fennel salad or serve separately. You can also store the soup in the WMF My2Go Thermo Food Pot for later consumption.