My partner got this recipe from a friend
who got it from a friend who....? It calls for something called ‘Chinese 5
spice’ which I had never heard of before and was thinking I had to go to some
asian grocer to find. Not so. It is available in supermarkets right there next
to all the other spice jars.
This soup is sweet and spicey and the sour
‘creem’ is very tangy. Together, they are very complimentary. I was advised that Chinese 5 spice is quite
strong, so I opted for half of what the original recipe suggests and that
turned out to be good advice. But if you are use to and like spiciness, go for
the whole teaspoon or more if you like.
What you will need:
For
the soup:
1 onion (optional)
2 garlic cloves (optional)
4 cups vegetable stock
600g pumpkin
400g can of chickpeas
2 carrots
1 tbsp tomato paste
Half to 2 tsp Chinese 5 spice
1 tsp dried thyme
For
the sour ‘creem’
Three quarters of a cup raw cashews (soaked
in water overnight)
Quarter cup raw pinenuts (soaked in water
overnight)
Half cup lemon juice
Method – soup:
Bake pumpkin and carrots with thyme and
olive oil in a moderate oven for 20 minutes until soft.
If using, sauté chopped onion and garlic
with a little olive oil until soft.
Once cool, place all ingredients into a
blender and puree with additional stock if needed. (Set aside quarter of
chickpeas and add later if you like a chunkier soup.)
Reheat soup before serving.
Method – sour ‘creem’
Discard water nuts have been soaking in.
Rinse nuts and place in blender with lemon juice. Blend until smooth.
Swirl or just add sour ‘creem’ to top of
soup when serving.
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