Pumpkin miso soup with spicy nuts

I adore pumpkin season – they are so orange, mealy, firm. They are heavenly with miso in soup, and the cashews add a creamy texture.

Ingredients

3 tbsp organic soy or corn oil for frying
2 celery stalks, chopped
5 cloves garlic, peeled, chopped
10 g ginger root, peeled, chopped
600 g pumpkin, peeled, chopped
2‒3 tsp dark miso paste
80 g cashews 
1 l hot vegetable broth
sea salt to taste
freshly-groundpepper to taste

nuts:
40 g cashews
40 g roasted peanuts
2 tsp honey
2 tbsp soy sauce
2 tbsp sesame seeds
red chilli flakes to taste

Prepare

Heat oil in a pot, add celery and garlic, and sauté on low heat for about 5 minutes. Add pumpkin, ginger, miso paste, cashews, and broth and heat until boiling. Turn down the heat and simmer until the pumpkin dissolves. Pour the contents into a blender and process until the soup is creamy. If it’s too thick, add some water. Return to the pot and heat just until boiling. Check the seasoning and adjust, if needed.

While the soup is simmering, preheat oven to 200°. Line a baking sheet with parchment paper. Mix the nuts with the other ingredients in a bowl and pour onto the pan. Spread nuts evenly and bake for 7‒10 minutes, mixing occasionally, until the nuts have caramelized. Remove and cool.

Serve soup topped with nuts. If desired, add a dash of soy sauce. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s