PUMPKIN SOUP

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