Author Topic: Pumpkin, Chia & Cashew Soup  (Read 1741 times)

Offline judydawn

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Pumpkin, Chia & Cashew Soup
« on: January 21, 2021, 07:59:34 am »
Pumpkin, Chia & Cashew Soup - serves 4.

Ingredients
1 Tblspn Olive Oil
1 onion, quartered
1 clove of garlic
550g peeled & roughly diced pumpkin
80g roasted cashews
1.5 Tbspns Tomato Relish (or 1 Tbspn tomato paste)
1 litre water
1.5 tbspns veg stock concentrate
1.5 tbspns chia seeds
S & P to taste (I only used pepper)

Place the oil, onion and garlic into the TM bowl, chop a few seconds on speed 5.

Sautťe 4 mins/Varoma temp/speed 1, MC off.

Add the pumpkin, cashews and tomato relish.

Cook 3 mins/100 degrees/reverse/speed 1.

Add the water and veg stock concentrate, cook 20 minutes/100 degrees/speed 1 or until the pumpkin is cooked.

Add the chia seeds and process 1 min/speed 9. Taste before adding S & P.

This recipe has been converted from one in a 2019 Woolworths magazine.
« Last Edit: January 27, 2021, 06:28:35 am by judydawn »
Judy from North Haven, South Australia

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Offline mab19

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Re: Pumpkin, Chia & Cashew Soup
« Reply #1 on: January 21, 2021, 08:08:17 am »
That soup sounds nice Judy.
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Offline judydawn

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Re: Pumpkin, Chia & Cashew Soup
« Reply #2 on: January 21, 2021, 08:20:47 am »
Thank you Margaret, Iím trying to get more goodness into my soups
Judy from North Haven, South Australia

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Offline Cuilidh

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Re: Pumpkin, Chia & Cashew Soup
« Reply #3 on: January 21, 2021, 10:28:44 pm »
Looks good, Judy - I wish it was soup weather now and not 30+ over the next few days!

I always use raw cashews when I cook, so I don't know if this will affect the roasted cashews in any way. Try soaking the cashews in hot / boiling water for about 20 - 30 minutes then rinsing them before adding them to the soup - they will be softer and will be less coarse when you zap the soup.

For myself, and for nutritional reasons, I would also leave the skin on the pumpkin (especially if it is butternut), but I don't know that that would be wise for you to do at this stage, even after putting it through the TMX at no. 9 and the soup will be lovely and smooth, the skin may not be broken down enough.
Marina from Melbourne and Guildford
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Offline judydawn

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Re: Pumpkin, Chia & Cashew Soup
« Reply #4 on: January 22, 2021, 01:08:14 am »
I used Queensland Blue Marina, thatís much harder than butternut. My cashews were the raw ones and I just tossed them in a heavy duty frying pan to Ďroastí them.  I have soaked cashews for other recipes in the past, not sure if roasting them actually added to the flavour but I guess it did. Thanks for your advice.
Judy from North Haven, South Australia

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Offline cookie1

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Re: Pumpkin, Chia & Cashew Soup
« Reply #5 on: January 23, 2021, 08:04:15 am »
Judy that soup sounds very nice. I'm even thinking it would be tasty as a chilled soup. I love ordinary pumpkin soup chilled.
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Offline judydawn

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Re: Pumpkin, Chia & Cashew Soup
« Reply #6 on: January 23, 2021, 09:31:29 am »
Could be cookie, Iím not into cold soups though so I canít try it for you.
Judy from North Haven, South Australia

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Offline cookie1

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Re: Pumpkin, Chia & Cashew Soup
« Reply #7 on: January 25, 2021, 05:50:20 am »
I have some pumpkin in the fridge, I will check that it is enough to make this.
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Offline cookie1

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Re: Pumpkin, Chia & Cashew Soup
« Reply #8 on: January 27, 2021, 06:11:15 am »
Judy how much chia seeds do you add please?
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Offline judydawn

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Re: Pumpkin, Chia & Cashew Soup
« Reply #9 on: January 27, 2021, 06:29:38 am »
Oops I forgot that didnít I?  Iíve added it to the ingredient list cookie, itís 1.5 tbspns.  Thanks for the heads up.
Judy from North Haven, South Australia

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Offline cookie1

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Re: Pumpkin, Chia & Cashew Soup
« Reply #10 on: January 27, 2021, 06:51:33 am »
Thanks Judy. Iíve cooked it and just waiting to purťe it. I canít wait to taste it. Thanks.
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