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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | water | 1.5 | cups, chopped | Onion, chopped | 1 | cup, chopped | Carrots | 1 | teaspoon | salt | 1 | teaspoon | cinnamon, ground | 1 | teaspoon | Spices, ground cumin | 0.5 | teaspoons | ground ginger | 0.5 | teaspoons | Spices, curry powder | 0.125 | teaspoons | allspice, ground | 1 3/4 | cup | pumpkin | 4 | cup (8 fl oz) | water | 1 | leaf | bay leaf | 3/4 | cup, halves and whole | cashews | 1 | tablespoon | lemon juice |
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Steps
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Sequence
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Step
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| | 1 | Heat the water in a large pot over medium or medium-high heat. Add the onion, carrot, salt (starting with 1 tsp) and spices. Stir, cover, and cook for 8 to 9 minutes, stirring occasionally. Add the pumpkin, about 3 1/2 cups of water, and bay leaf. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 10 minutes. Remove soup from heat and let cool slightly. While waiting, you can prepare the pepitas (see below). Then, remove bay leaf from soup and discard. Transfer soup to a high-speed blender, along with the cashews and 1 tbsp of lemon juice. (If using a standard blender, you will need to puree in a couple of batches). Puree the soup until completely smooth. Transfer mixture back to the pot, using remaining 1/2 cup of water to loosen any soup from blender, scraping down sides and transferring back to the pot. Taste, add extra salt or lemon juice to taste, and serve, sprinkled with the seasoned pepitas |
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