Pumpkin Soup

Ingredients

• ½ a Jap pumpkin, peeled and chopped into 2cm thick slices

• ½ – ¾ tsp Himalayan crystal salt

• ¾ tsp cumin

• ¾ tsp paprika

• ¾ cup cashews (optional)

• 2cm cube of fresh ginger

• 20g butter

• 1tbls coconut oil

• 2tbls olive oil

• Cream

Method

1. Place chopped pumpkin and olive oil into a plastic bag and coat will

2. Roast pumpkin on a flat tray lined with baking paper in oven at 220 deg cel for about 15-20 min or until soft when tested with a fork

3. Combine cashews, ginger and 1tbls coconut oil in a blender/bamix type device Mix until o a smooth paste

4. When pumpkin is cooked and soft put it into a saucepan with about ½ cup of water

5. Add the cashew and ginger paste

6. Mash/mix the pumpkin and cashew paste until it combines well and looks like a soup

7. Add as extra water if necessary until you get it to the consistency that you desire

8. Cook on low heat for 10 min

9. Serve with a spoon of cream on top