Delicious and satisfying! So much so that I made a second batch to freeze. This time I added a tablespoon of curry powder.
Nothing like a thick soup to fill you up and at 195 calories per serve it’s a perfect lunch or light dinner
• 1 tsp olive oil
• 1 large onion
• 2 cloves of garlic
• 600g Pumpkin
• ½ cup Cashew Nuts
• 1 tbsp tomato paste
• 2 1/2 cups vegetable stock
• Sprinkle nutmeg
• Pinch cayenne pepper
• freshly ground black pepper
• optional - sprinkle red chilli flakes and some fresh basil
Heat oil in a large saucepan. Add onion and sauté for a few minutes, until softened. Add garlic, pumpkin, cashews, and tomato paste. Cook gently for 2 minutes.
Add the stock and bring to boil. Reduce heat and simmer for 15-20 minutes, until pumpkin is tender.
Then place into a food processor or use a stick blender and process until smooth. Season with nutmeg and cayenne and process for a few more seconds. Serve with freshly ground black pepper, Chilli flakes and fresh basil if desired.