Pumpkin Soup 南瓜汤

This is the pumpkin soup I actually make. It is not blended and it is not fancy: a pot of late summer things, carrots and corn and pumpkin and chestnuts, with cashews and peanuts that go soft and rich in the broth. Everything goes in together, the pot does the work, and the salt goes in at the very end. It tastes like the market table in August, yellow and sweet.

Serves 3 to 4.

Ingredients

• 2 carrots, cut into chunks
• 1 ear of corn, cut into rounds, or 1 cup of corn kernels
• 1/2 to 2/3 cup raw cashews and peanuts together
• 1 small kabocha or eating pumpkin (about 2 pounds), peeled, seeded, cut into chunks
• 1 cup peeled chestnuts (vacuum packed or frozen both work)
• Water to cover the vegetables, about 8 cups
• 1 teaspoon salt, plus more to taste

Steps

1. Put the carrots, corn, cashews, peanuts, pumpkin and chestnuts into a pot and add water to cover.
2. Bring to a boil, then turn the heat down to low and simmer 30 to 40 minutes, until the pumpkin is tender and the nuts have gone soft.
3. Add the salt at the end, taste, and serve warm. It keeps 3 days in the fridge.