A surplus of pumpkins always means pumpkin soup is on the menu.

A really easy soup to make and it tastes delicious!

Pumpkin Soup.

Ingredients

• 1/2 pumpkin.
• A handful of cashew nuts.
• 1 onion.
• 2 plump garlic cloves crushed.
• 1/2 tsp cumin.
• 1/2 tsp curry powder
• 1/2 cup of veggie broth

Method:

1. Lightly roast the cashew nuts.
2. Boil the pumpkin till soft and keep the water.
3. Blend both the cashews and pumpkin until pureed (you do need a good high-speed blender.
4. Saute the onion and garlic, add the cumin and curry. Once soft, add the pumpkin puree.
5. Taste – add more spices if needed.
6. Put all into a pot and mix in the veggie broth.
7. Add the pumpkin water until you have the right consistency.
8. Heat and serve with a swirl of balsamic reduction.