Nut-Lite Cashew butter to make a creamy base for savoury soup!
Bright, creamy and zingy—with a little chilli kick. All the things you want in a bowl o’ beautiful soup.
- 1 Pumpkin Squashed
- Large knob of unsalted butter
- 1 large onion, chopped
- 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes
- 3cm piece root ginger, grated
- 1 large garlic clove, crushed
- 1 small garlic clove, chopped
- 1 l Vegetable stock
- 4 tbsp of Cashew butter
- Juice of 1 lime
- 3 tbsp finely chopped coriander
- Sea salt and freshly ground black pepper
- To serve:
- Coriander leaves
- 2 tbsp toasted pumpkin seeds or chopped toasted peanuts (optional)
- A little finely chopped chilli (optional)
- Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes.
- Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft – you should be able to mash it easily against the side of the pan with the back of a wooden spoon.
- Whiz in a blender (or use a stick blender to purée it in the pan) until very smooth; you may need to do this in batches. In a bowl, whisk the peanut butter with a ladleful of the hot soup until well blended. Return this mixture to the soup in the pan, stir well and heat through.
- Remove from the heat, add the lime juice and coriander, then taste and adjust the seasoning with salt and pepper. Serve each portion topped with a dollop of yoghurt and a few coriander leaves. Sprinkle toasted pumpkin seeds or peanuts and/or a little finely chopped chilli on top, if you like.