Cara's Pumpkin Soup
This is one of my favourite all-time recipes for lunch and dinner.
I have adapted this recipe over the years. The cashews make it so creamy.
So good for you and so tasty!
1 pumpkin, chopped into pieces for roasting.
1 carrot roughly chopped
1tsp ground coriander, ground cumin
salt (pink himalayan or sea)
5 cloves of garlic, skin on.
1/2 onion
celery stick
2 cups of good natural vegetable stock
1/2 cup of raw cashew nuts soaked
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Preheat oven to 180 deg
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Place cashew nuts in a bowl and cover with hot water. Leave to soak
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Place pumpkin carrot and garlic on a roasting tray. Sprinkle with cumin, coriander and salt and roast until cooked through and golden.
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Meanwhile, saute oinion & celery until cooked through.
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Add vegetable stock, roasted pumpkin, carrot, peeled garlic and drained cashew nuts.
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If you have a nut allergy, you can always add yoghurt / sour cream at the end to get a creamy consistency.
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Transfer to blender and blend until smooth. Add additional water / stock if needed.
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Season to taste.
I then freeze in portions to pull out for lunch or dinner as needed.
Enjoy!
