Braised Brussels Sprouts in Pumpkin Cashewnut Soup

Pumpkin soup need some cooking efforts while brussels sprouts require a short time. A few simple techniques are all you need to get the best out of these vegetables.


Serves 4 – 6.



50 g butter

350 g Japanese pumpkin, cubed

50 g leek, diced

60 g celery, diced

50 g cashewnut, toasted

700 g chicken stock

to taste salt and pepper

20 brussels sprouts, bottom trimmed



1. In a saucepan, melt butter over low fire. Add in pumpkin cubes, leek, celery and cashewnuts to sauté for 10 minutes or until fragrant. Add in chicken stock and allow to simmer for another 20 minutes. Strain, but keep the liquid in the saucepan. Blend the vegetables in a food processor until smooth, transfer the pumpkin puree back into the saucepan and continue cooking for another 10 minutes or so.

2. Add in brussels sprouts and simmer until they are fork tender. Serve with toasted cashewnuts and purple basil as garnish, sprinkle with more black pepper and sea salt.

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