Creamy Pumpkin Cashew Soup
SERVING
4 Pax
PREP TIME
50 Minutes
INGREDIENTS
| 450g | pumpkin, cut into large cubes |
| 400g | vegetable/chicken broth |
| 250g | water |
| 2 tsp | olive oil |
| 80g | brown onion, diced |
| 3 cloves | garlic, smashed |
| 1 tsp | ground turmeric |
| 2 tsp | ground cumin |
| 1 tsp | coriander seeds |
| 1 tsp | paprika |
| 1 tsp | curry powder |
| 1 tsp | mixed herbs |
| 95g | roasted cashews (extra for garnish) |
| 15g | kale, cut into 5cm slices |
| 1/2 tsp | sesame oil |
| Salt and pepper to season/taste |
DIRECTIONS
| 1 | Preheat oven to 180ºC |
| 2 | In a mixing bowl, combine pumpkin, garlic, 1 tsp olive oil, curry power, salt, pepper and mix well |
| 3 | In a separate bowl, combine kale, sesame oil and mix well |
| 4 | Place the pumpkin and kale on a baking tray lined with parchment paper |
| 5 | Place tray in the oven – roast pumpkin for about half an hour, and kale for about 8-10 minutes then remove and set aside |
| 6 | In a saucepan over medium heat, add 1 tsp olive oil and stir fry onion until softened |
| 7 | Add turmeric, cumin, coriander, paprika and mixed herbs |
| 8 | Continue to cook while pouring in the stock and water. Allow to simmer for about 5 minutes then remove from heat |
| 9 | In a blender, add cooled pumpkin, cashews and stock mixture |
| 10 | Purée the soup mixture until smooth |
| 11 | Pour into bowls and top with more cashews and kale chips |