I haven’t celebrated Halloween intentionally in previous years. Somehow it comes as an afterthought when I start to see the decorations, mainly because I didn’t grow up even recognising it as a thing and to be honest, every time I’ve been away from Nigeria in the October period, I’ve been so preoccupied moaning about the weather changing to bother with actually enjoying the beauty of autumn.

And while we have pumpkins back home, I never really cooked or baked with pumpkins. But in 2020, whether it’s the whole lockdown/no trick-or-treat in the neighbourhood/ spending more time at home thing.... or simply this whole exploring my creativity with food thing.... I have made a ton of pumpkin dishes - original and otherwise.

So here’s my hearty pumpkin cashew soup - a combination of a lot of things that make me happy: warmth, nutty flavours, healthy ingredients, soups and deliciousness!

It’s really easy to make, minimal prep time and gives me a good feel-good factor, especially when I make the pumpkin puree myself. Makes me feel very accomplished :D

Prep Time: 20 mins

Cook/ Bake Time: 20 mins

Serves: 4

Ingredients

1 tablespoon olive or vegetable oil
1 medium sized red onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried/ ground chili pepper
400g can pure pumpkin puree or 2 cups homemade pumpkin puree* (see notes for homemade pumpkin puree instructions)
4 cups broth of choice (vegetable, chicken, beef etc.)
1 tsp Dried herbs and ground spices (I use 1/4 teaspoon cumin, 1/4 teaspoon turmeric, 1/2 teaspoon dried parsley)
1 cup roasted, salted cashews. Save some extra for garnishing
Fresh basil leaves for garnishing

Instructions

In a large pot over medium high heat, sauté onions in oil until translucent.
Add minced garlic, Season with salt and pepper and cook until combined and fragrant (about 1 full minute)
Add broth, pumpkin puree*, herbs and spices.
Stir at intervals as you let it simmer.
Add the soup and cashews to a blender and blend for about a minute or until smooth.
Serve in deep bowls and garnish with cashews and basil leaves. Can be accompanied with bread or crackers.

Tips

For *Homemade Pumpkin Puree

I typically make this in large quantities and save for soups, cakes, cookies or pasta so no real measurements here.

Wash some pumpkin flesh (I either cut it out myself or buy already prepared pumpkin flesh)
Cook in salted water until soft.
Drain all the water out in a sieve, return the pumpkin to the pot and mash until smooth.

Easy!