PUMPKIN PINE NUT SOUP

PUMPKIN PINE NUT SOUP image

Yield 6-8 people

Number Of Ingredients 15

1 tbsp sesame oil
1 onion, chopped 1 1/2 c
2 cloves garlic
1 tbsp minced ginger
1 small pumpkin, butternut, or buttercup squash seeded and cubed (4c)
5 c water or vegetable stock
3 tbsp soy sauce
1 1/4 tsp five-spice powder
1/2 tsp ground coriander
1 tbsp agave nectar or sweetener of choice
1 tsp sea salt
1/4 tsp ground black pepper
3/4 c pine nuts, cashews, macadamia nuts, or combo, toasted
1 c corn, fresh or frozen
1 tbsp minced, fresh cilantro

Steps:

1. Place the oil in a large pot over med-high heat. Add the onion, garlic, and ginger. Cook for 2 min, stirring occasionally. Add the pumpkin and stir well. Lower heat to medium. Add water and cook until pumpkin is soft, approx. 15 min. 2. Add remaining ingredients except corn and cilantro, and stir well. Using a blender and working in small batches, carefully blend the contents of the pan and transfer to a large tureen or serving bowl. Add the corn and mix well. Garnish with cilantro before serving.