Curried Pumpkin Cashew Soup with Cilantro Gremolata

by Sala @ Veggie Belly on October 18, 2009

pumpkin-cashew-soup1

We spent the evening by the fireplace, cozying up, watching the rain, and listening to old songs. Dinner was by the fire place too - a silky pumpkin and cashew soup, scented with fennel and coriander and finished with a little fresh orange juice. This was a filling, warming, comforting meal; perfect for a dreary fall day.  

cilantro-gremolata

The soup is topped with a gremolata. Now traditional Italian gremolata has parsley, garlic and lemon zest – all minced and mixed together. I changed it up a little to match the soup. The soup has curry flavors, ginger and a touch of orange juice in it. To complement the soup, my gremolata has cilantro, ginger and orange zest. Just put a spoon of gremolata on top of the soup before serving. It really perks up the flavors.

A note on what pumpkin to use for this soup: Pie pumpkin is the best. Pie pumpkins are smaller and rounder than carving/halloween pumpkins. You could also use butternut squash instead of pumpkin. 

 

You can easily veganize this recipe if you wish. Just cut out the milk and use more vegetable stock. The cashew nuts will ensure the soup is creamy even without the milk.

curried-pumpkin-cashew-soup

See the pepitas in the picture below? I toasted up the seeds from the pumpkin and served it as another topping for the soup. You could skip the pepitas if you wish and serve  the soup with just the gremolata and some good crusty bread for dunking.

pepitas-bread-and-pumpkin-soup

Curried Pumpkin Cashew Soup Recipe
serves about 3
1 pie pumpkin (about 2 lbs)
1/4 tsp fennel seeds
1 small onion
3/4 tbsp minced ginger
1 tsp cumin or coriander powder
1/2 tsp turmeric
1/4 tsp paprika or cayenne powder
1/2 tbsp sugar
2 cups milk
1 cup water. Use more for thinner soup.
1/2 cup cashew nuts
4 tbsp orange juice
Olive oil
Salt
French baguette or other crusty bread to serve with soup

Pre-heat oven to 400 F. Cut the pumpkin in half. Scoop out the seeds and fibers. (Discard the fibrous insides, but you could save the pumpkin seeds to toast – about 45 minutes in a 300 F oven). Sprinkle a little salt in the cavities of the pumpkin. Drizzle about 1 tsp of olive oil into the cavities. Place the cut pumpkin halves, cut side down on a baking sheet. Bake for 20 minutes or till the pumpkin flesh is soft.

While the pumpkin in roasting, roughly chop the onion and mince ginger. Heat 1 tbsp olive oil in a deep pan. Add fennel seeds. When they start sizzling, add onion and ginger. Saute on medium heat till onion is translucent. Then add cumin or coriander powder, turmeric and paprika or cayenne. Cook on medium for about 2 munites.

When the pumpkin is done, scoop the flesh using a spoon (hold the hot pumpkin with oven mitts or let it cool before handling). Discard the pumpkin skin. Place the pumpkin flesh in the pan with the onion and spices. Pour in sugar, milk, water or stock and cashews and let the soup simmer for about 3 minutes. Then pour into a blender and blend into a smooth puree. Stir in orange juice and mix well. Serve with cilantro gremolata.

Cilantro Orange Ginger Gremolata Recipe
4 tbsp cilantro finely minced
1/4 tsp minced ginger
1/2 tsp orange zest
Salt

Mince cilantro and ginger very finely. Mix minced cilantro, ginger, orange zest and salt together.

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Comments

comments

{ 29 comments… read them below or add one }

1 nithya October 18, 2009 at 1:43 am

Wow.. looks so so so tempting. Amazing photography.

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2 Sonu October 18, 2009 at 6:56 am

Wow…you had a soup of bowl sitting in front fire place and watching rain. Wow…tht’s amazing moments Sala. :) Lovely color of your soup. Pics are so tempting.

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3 Lynn D. October 18, 2009 at 11:41 am

What about the cashews?

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Sala @ Veggie Belly Reply:

@Lynn D., sorry! I missed the cashews :( you add them to the soup pot with the milk and water/stock and then into the blender. I added that to the recipe above. Thanks for pointing this out :)

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4 Chakh...le...Re!!! October 18, 2009 at 1:07 pm

That looks yummy!!

perfect starter for a Halloween party!!

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5 Rosa October 18, 2009 at 1:16 pm

Very healthy and so tasty! A wonderful idea!

Cheers,

Rosa

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6 Manasi October 18, 2009 at 2:59 pm

Rain, fireplace ,soup.. it don’t get better than this! sigh!
BEAUTIFUL pics, as usual!

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7 shweta October 18, 2009 at 4:38 pm

I am definitely going to try this one. I had a curried pumpkin soup at a cafe recently and have been craving to make it at home. Theirs had a strong clove flavor that was really good. Cashews are a creative choice! Love the pics as usual..

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8 Cynthia October 18, 2009 at 5:43 pm

Your photographs all look like magazine covers!

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9 shaz October 18, 2009 at 6:52 pm

Mmm, I make pumpkin soup often but never thought to add cashews. That sounds really lovely and creamy. Like the idea of using the pepitas too, nothing going to waste :)

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10 nags October 19, 2009 at 3:54 am

ahh ur pics.. such bliss to look at them in between a crazy day at work. now let me go back and check the recipe :D

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11 lisaiscooking October 19, 2009 at 9:09 am

This sounds like a lovely soup, and the cashews sound great. The cilantro orange gremolata is perfect on top too!

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12 Oraphan October 19, 2009 at 3:39 pm

What a wonderful post! I’m a BIG fan of pumpkins and I’d LOVE to try this recipe. It does looks and sounds really fantastic, thank you for sharing!!!

p.s. So glad I’ve found your blog and I LOVE it:)

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13 Soma October 19, 2009 at 4:15 pm

I don’t know which one to like more, the recipe or the pictures:-) All the pictures in this post are just .. I really don’t find any finds to describe, but they are going to stay with me for a long long time – heartwarming. The pictures are talking the mood you created during the evening, & I can seriously smell the orange & the fennel.

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14 Olga October 19, 2009 at 4:59 pm

cashews are some of my favorite nuts! Great photo of you (is it your hand?) throwing in the seeds.

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Sala @ Veggie Belly Reply:

yes thats my hand :) thanks!

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15 Anh October 19, 2009 at 9:40 pm

So pretty!! I love the lighting from the back… :)

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16 Sophie October 20, 2009 at 4:26 am

The soup looks divine!!! I so love the topping too,..excellent pictures,…

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17 Ambika Venkat October 20, 2009 at 9:02 am

Hi Sala, You have an absolutely wonderful blog and such lovely pictures!! I love it :)

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18 Lubna Karim October 20, 2009 at 9:23 am

The picture with your hand dropping down seeds give new look to the pic…..looks lively…..perfect picture……love that creamy and yummy comfort bowl of soup…..

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19 Natasha - 5 Star Foodie October 20, 2009 at 4:41 pm

Such a delicious pumpkin soup, I love the cashews in here! Yum! Gorgeous pictures!

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20 Beatrice October 21, 2009 at 8:53 am

The soup and gremolata sound delicious. I always enjoy the photos, but the photo of the seeds falling onto the soup really takes the cake (soup?).

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21 Cate O'Malley October 21, 2009 at 11:40 am

Mmm, that picture of the bread dunking in the soup totally did me in – yum!

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22 n33ma October 21, 2009 at 11:57 am

Amazing photos!

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23 Ambika Venkat October 21, 2009 at 8:38 pm

Hey Sala, you’ve been tagged! Please pick up the ‘Kreativ Blogger’ award from me at my blog!

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24 Vegetation October 21, 2009 at 11:36 pm

Mmm that soup looks incredible!

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25 miss v October 22, 2009 at 8:48 am

a nice twist on all the pumpkin recipes around right now!

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26 Donalyn October 22, 2009 at 3:03 pm

That looks luscious! I’ve been topping our squash and pumpkin soups with the roasted seeds lately too – so good!

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27 Lorraine @ Not Quite Nigella October 24, 2009 at 1:27 pm

I absolutely love your photos! They’re gorgeous and look so appetising :D Love the sound of this soup too-adding cashews is an inspired move! :)

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28 Sylvie, Rappahannock Cook & Kitchen Gardener October 31, 2009 at 4:04 pm

ah! Cilantro gremolata, what a nice touch… and so is the OJ in the soup.
I bake the squash/pumpkin separately too when I make a pumpkin soup, so much easier!

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29 Geetha November 22, 2011 at 8:19 pm

Hi
I made this soup- just delicious.I used butternut squash.The only changes I made were -
adding bayleaves while the soup cooked.Also I ran out of cilantro,but had mint,so used that in lesser quantity for the gremolata.Perfect soup for the fall.My kids loved it..this will be a regular in our house.Thanks for sharing.

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