Pumpkin Tomato Cashew Soup

Why people make this soup

In traditional Chinese food therapy, pumpkin has long been prized for supporting the body’s natural metabolic balance, while tomato provides a wealth of vitamins and antioxidants thought to protect blood vessels. Cashews round out this trio with healthy fats and trace minerals. Together they make a soup that is sweet, mild, and nourishing — something Nourilo reaches for whenever he wants something warming for the whole table that is also genuinely good for anyone with an eye on their blood sugar.

Nourilo first put together this combination as a way to make a familiar pumpkin soup feel more substantial and more interesting. The cashews add a gentle richness; the dried tangerine peel and ginger keep the digestion comfortable and help reduce any sweetness that might otherwise feel cloying.

Method

1. Peel the pumpkin, remove the seeds and fibrous centre, and cut into large chunks.
2. Cut the tomatoes into quarters or rough chunks.
3. Rinse the cashews and soak in cold water for 10–15 minutes, then drain.
4. Soak the dried tangerine peel briefly until pliable; scrape off the white pith if desired.
5. Place all ingredients in a pot with 2.4 L of water.
6. Bring to a boil over high heat, then reduce to a gentle simmer and cook for about 1 hour, until the liquid reduces to roughly 1.2–1.5 L.
7. Serve the broth along with the soup solids — everything is edible and nourishing.

Nourilo’s Tips

This soup is naturally sweet and mild. You can add lean pork (about 150 g) to make it heartier. If you can find frog legs (田鸡腿), adding them is said in traditional food therapy to help address skin discoloration such as brown patches — but the soup is delicious without them too. If you don’t have cashews, Nourilo suggests substituting black-eyed peas or yellow soybeans. You can also add corn on the cob or carrots to boost sweetness and nutrition.