Creamy Pumpkin Soup

Serves: 4

Ready in: 50 mins

METHOD

INGREDIENTS

Preheat your oven to 220 degrees Celsius. Place the pumpkin, carrots, onion and garlic into a baking tray
Pour over the olive oil, season with salt and pepper.
Mix well and pop in the oven for around 40 minutes or until the pumpkin is tender.

<p>Preheat your oven to 220 degrees Celsius. Place the pumpkin, carrots, onion and garlic into a baking tray<br />Pour over the olive oil, season with salt and pepper.<br />Mix well and pop in the oven for around 40 minutes or until the pumpkin is tender.</p>

In the meantime, make cashew cream by placing the cashews and boiling water in a bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy; set aside

<p>In the meantime, make cashew cream by placing the cashews and boiling water in a bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy; set aside</p>

Once the pumpkin and veggies are roasted transfer them into a blender along with the cinnamon, smoked paprika, veggie stock and blend on high until smooth.

Once smooth, add the cashew cream and blend again until creamy. Taste and adjust seasoning according to taste

<p>Once the pumpkin and veggies are roasted transfer them into a blender along with the cinnamon, smoked paprika, veggie stock and blend on high until smooth.</p><p><br />Once smooth, add the cashew cream and blend again until creamy. Taste and adjust seasoning according to taste</p>

Serve with extra cashews, fresh pomegranate jewels, watercress and crusty seeded bread

1 medium size pumpkin, peeled, chopped and seeds removed

2 cups vegetable stock

2 carrots, peeled and roughly chopped

1 onion, roughly chopped

3 cloves of garlic, no skin

1 tsp cinnamon

1 tsp smoked paprika

½ cup Snacking Essential Cashew nuts

1 tbsp olive oil

1 cup boiling water