1 medium pumpkin (Rosedale Orchard)
1 large onion -diced (Ettrick Gardens)
A good-sized thumb of fresh ginger
2-3 Tbsp of miso paste
1-2 Tbsp garlic infused olive oil (Dunford Grove)
1/1/2 litres of good vegetable stock
½ cup cashew nuts
Boiling water to cover nuts.
½ tsp ground ginger
2 Tbsp spring onions -cut (Janefield Hydroponics)
Salt & pepper
The first thing to do is to cover the cashew nuts with boiling water in a heatproof bowl and leave it to sit. Cut, peel, and de-seed a pumpkin into small pieces. Using a large soup pot, add garlic infused olive oil and the diced onions, and soften them. Then add the miso and ginger, cook for 2-3 minutes. Mix in the pumpkin and pour over the stock. Bring to the boil and simmer until the pumpkin has started to break down. Once the ingredients are soft, use the stick blender to whiz it all up, seasoning to taste. Keep the soup warm.
Drain the cashew nuts, making sure you keep the water from them. Using the stick blender start to blend the nuts, slowly adding the water as you go -the more water you add the runnier it will be. Keeping it thicker works well with this thick soup.
To serve: Drizzle over a good tablespoon of the cashew cream with a sprinkle of spring onions and a pinch of ground ginger. I love my soup reheated the next day as the flavour develops.
Recipe by: Amy Dougherty