Author Notes
I love a good pumpkin soup during winter, it’s vibrant colour reminds me of the summer sun, and that thought warms me. The addition of walnuts and Himalayan salt makes this soup a rich, filling and nourishing treat! —Cle-ann
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Ingredients
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8-10
whole walnuts (or a really good handful of shelled walnuts)
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1/4
Japanese (or Kent) pumpkin, skin on, cleaned & seeds removed
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2
onions
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2
potatoes
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2
cloves garlic
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Himalayan crystal salt, to taste
Directions
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Crack and remove walnuts and pop nuts into food processor and process until smooth.
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Roughly chop pumpkin, onions, potatoes, garlic and add to a pot. Cover with enough water to nearly cover the top of veg.
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Bring to boil, stir through walnut mix and season with Himalayan salt to your taste, then simmer until all veg are soft.
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Blend until smooth with a stick blender or large food processor.
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