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
- Place chopped pumpkin and olive oil into a plastic bag and coat will
- 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
- Combine cashews, ginger and 1tbls coconut oil in a blender/bamix type device Mix until o a smooth paste
- When pumpkin is cooked and soft put it into a saucepan with about ½ cup of water
- Add the cashew and ginger paste
- Mash/mix the pumpkin and cashew paste until it combines well and looks like a soup
- Add as extra water if necessary until you get it to the consistency that you desire
- Cook on low heat for 10 min
- Serve with a spoon of cream on top