Pumpkin, Coriander & Cashew Soup — My Comfort in a Bowl

For the Spice Blend

1. Heat a small frypan over medium-high heat. Add coriander seeds, mustard seeds, cumin seeds, and fennel seeds. Dry toast for about 1 minute, swirling the pan until fragrant and lightly golden. 
2. Remove from heat and let cool. Finely grind the toasted seeds in a spice grinder or with a mortar and pestle. 
3. Combine with curry powder, ground turmeric, sweet smoked paprika, ground nutmeg, and cayenne pepper (or ground chilli).

Make the Soup 

1. Heat olive oil in a large, heavy-based pot over medium heat. Add the prepared spice blend and fry gently for 1 minute to release the aromas. 
2. Add the diced onion and crushed garlic. Cook, stirring often, until the onion is soft and translucent, about 5 minutes. 
3. Add the chopped pumpkin, cashew nuts, stock, and coconut cream. If needed, add a little more stock or water until the pumpkin is just covered. 
4. Bring to a boil, then reduce heat and simmer gently, partially covered, for about 30 minutes or until the pumpkin is completely tender. 
5. Remove from heat. Puree the soup using a stick blender or food processor until smooth and creamy. 
6. Return the soup to the pot over low heat. Stir in honey to balance the flavours and enhance the soup’s natural sweetness, tasting as you go and adding more if desired. If the soup is too thick, add a little extra stock or water until you reach the ideal consistency. Adjust seasoning with flaky sea salt and freshly ground black pepper to taste.

To Serve 

1. Ladle soup into bowls and top each serving with a dollop of Greek yoghurt or sour cream. 
2. Garnish with coriander pesto or fresh coriander leaves and toasted cashew nuts. 
3. Finish with a pinch of flaky sea salt and cracked black pepper, if desired.