Creamy Pumpkin Soup

Ingredients

2tbs olive oil

1 medium onion finely chopped

1/2 tsp freshly ground nutmeg

1 large potato peeled and diced

1 kg pumpkin peeled and diced

1 litre vegetable stock

1/2 tsp salt

2 tbs almond or cashew paste

coriander or parsley

Freshly ground pepper

 

Method

1. Heat oil in a large saucepan over low heat,

2. Add onion and cook for 2-3 minutes, until softened but not coloured.

3. Add garlic and nutmeg and cook for a minute

4.  Add the pumpkin, potato, stock, salt and bring to the boil.

5. Turn the heat down and then simmer for 30 minutes on low

6. Place heated mixture in a blender and add the 2tbs of almond or cashew paste.

7.  Allow to cool slightly, then and add the cream

8. Serve with parsley or coriander and top with the fresh pepper

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