A lovely creamy Autumn soup, the cashews make it creamy without dairy.
1/2 large pumpkin or 1 whole small pumpkin.
1 stick celery.
1 cup cashews soaked for 4 or more hours in water.
piece fresh turmeric.
piece fresh ginger.
1 litre of stock either homemade or good bouillon cubes.
bunch of parsley.
salt and pepper.
Peel pumpkin and chop, then roast in coconut oil at 180 degrees for about 30 mins, until cooked through and golden.
Chop the onions and celery and fry in coconut oil until golden and cooked through.
Drain the cashews and purée in a food processor until creamy.
Grate the turmeric and ginger then put everything including the stock but not the parsley into a large saucepan and simmer for about 10 mins.
Use a stick blender to purée the soup, then chop the parsley and add.
Serve with a swirl of olive oil and some extra parsley.
approx 6 large servings, carbs 17 gms per serve.
This beautiful cup was hand made right here in Nelson, New Zealand by local potter Steve Fullmer.