This soup probably makes more sense on a cold, wet winter day but it tasted pretty delicious this morning on a sultry. hot summer day too!
So if roasted pumpkin or squash sounds good, this soup might just hit the spot!
Adapted from Hetty Liu McKinnon’s Roasted Squash and Split Pea Stew at NYT cooking, I turned it into a soup, used canned cannellini beans and omitted the oil in the roasting. The roasted vegetables adds depth and the spice profile is complex.
Roasted Pumpkin And Cannellini Soup
Ingredients
1 brown onion, peeled and chopped
4-6 cloves garlic, peeled and finely chopped
1, i inch piece of ginger, peeled and grated
1/2 tsp turmeric powder
1 tsp smoked paprika
3 tsp ground cumin
1 tsp salt
pepper
1, 400 can of cannellini beans
6 cups homemade vegetable stock
1 kg pumpkin or butternut squash or a combination of both, peeled and chopped into chunks
2 tbs raw honey
1 tbs activated cashew, for serving
small handful of fresh cilantro, finely chopped, for serving
1 spring onion, finely sliced, for serving
1 tsp fresh lime juice, per serving
Method
Preheat the oven to 200 c.
Wash, peel, remove the seeds and chop the pumpkin and/or butternut squash. Lay them out on a ceramic non stick baking tray lined with baking paper. Sprinkle 1 tsp of cumin powder and a litte salt and pepper over the vegetables. Roast uncovered for about 25 minutes.
In a dutch oven, simmer the onions with a pinch of salt for several minutes. Peel and finely chop the garlic. Peel and grate the ginger. Add the garlic, ginger, turmeric, smoked paprika salt and 2 tsp ground cumin and throughly mix in with the onions. Add in the stock and bring it to a boil. Add the can of cannellini beans and simmer for about 10 minutes.
Take out the roasted pumpkin from the oven and add to the soup. Add the raw honey and continue to simmer for 10 minutes. Taste and adjust accordingly.
Squeeze a fresh lime. Finely chop the cilatro and slice the green onion. Place the cashews in a small mort and pestle and pound a few times.
Serve the soup. Top each bowl with the cilantro and green onion, activated cashews and a tsp of fresh lime juice.