Creamy Pumpkin soup with cashews

It’s curious how a person can live several years in a country, and don’t go out from the city where he or she lives.  I have lived in Moscow until the age of seven, and I have never been to St. Petersburg…until this summer. Yeah, after knowing that I was going to come to Russia, my lovely cousin (I don't know which blog I must link: this or this?)organized a weekend trip to St. Petersburg because she knew that I have never been there before.  

The journey was tiring because we took a night train, which means that nobody slept very well (an armchair is not the most comfortable place to sleep), but I don’t complain because seeing the city worth it. St. Petersburg in summer is full of tourists, with wide roads and old but restored buildings that looked very picturesque. Unfortunately, I was wrong with my weather prediction, and I spent the two days roasting in trainers and long jeans because it was 25ºC (which means that you have the feeling that it’s like 35ºC).

I could explain how beautiful the city was, but I think you will enjoy more seeing it by yourself =) Probably a Russian recipe would have gone better with the post, but I have got by on quick and easy dishes since I began school (you know, the difficult life of a student). So here is a quick and easy pumpkin soup with cashews, tofu and panch phoran. Don’t you love this wonderful vegetable? I have on mind more pumpkin recipe (like the raw shredded pumpkin with raisins and cinnamon I had today for lunch), so if you are a pumpkin lover too, be on alert.

A vegetarian café in St.Petersburg. Me drinking a cup of tea (yeah, it's what I am looking at) and my cousin. The room where we stayed. I would like to have a balcony like this. Out breakfast: a huge amount of fresh fruit. Blackberries, raspberries, cherries, prunes from the closest market. A Japanese restaruant called "Two chopsticks". I ordered the vegetarian set. Delicious! Last day, in the theathre.

 

Creamy Pumpkin soup with cashews When I saw SusanV recipe Cauliflower Dal with Panch Phoran, I knew I had to try this spice blend. Panch phoran is used in Bangladesh and Eastern India, and it’s composed from cumin, fennel, fenugreek, mustard and kalonjii in equal amounts. I didn’t have kalonjii, so I omitted it. I could say it a panch phoran….my way It’s difficult to explain its tastes or smell, so I will only say: try it. Combined with the sweetness of the pumpkin, the creaminess of the tofu and the nutty note of the cashews, it won’t disappoint you. Recipe from: original recipe Serves: 2-3 ½ medium pumpkin 1 peeled apple ¼ bloc firm tofu 2-3 tbsp cashews 1 cup water ½ cup milk (I used soy milk, coconut milk would taste great too) 1 tbsp panch phoran (or to taste) 1 tsp vanilla essence 1 tbsp oil 1tsp salt Extra cashews for decoration Chop the pumpkin, the apple and the tofu. Heat the oil in a saucepan and add the panch phoran, until it becomes fragrant. Add the chopped ingredients and sauté for a couple of minutes. Put the water to boil, and add all the ingredients. Cook on a low heat for 20-30 minutes without the lid (or only partially covered), or the milk can boil over. Put it all in the food processor and puree until it becomes a smooth cream. Add more salt if necessary. Serve with some extra cashews on top and a drizzle of oil.