Detox Pumpkin Soup w/ Cashew Cream

INGREDIENTS

Serves 4

PUMPKIN SOUP

1 leek, sliced

2 celery stalks, finely chopped

2 carrots, finely chopped

750 g pumpkin, peeled, and finely chopped in a food processor

750 ml water, freshly boiled

sea salt, to taste

white pepper, to taste

natural yoghurt, or cashew cream to serve (see notes)

a splash of extra virgin avocado oil, to serve

CASHEW CREAM

125 g (1 cup) cashew nuts, raw, soaked overnight and drained

180 ml water

METHOD

COMBINE leek, celery, carrot, pumpkin and water into a pot.

SIMMER for 15 - 20 minutes until vegetables are tender.

BLEND until smooth and season with a little salt and white pepper to taste.

COMBINE cashew cream ingredients in a blender and blend until smooth and creamy. Pour into a glass jar and store in the fridge for up to a week.

SPOON soup into serving bowls and garnish with a little cashew cream and drizzle of avocado oil. Enjoy.

NOTES & INSPIRATION

Use coconut milk in place of cashew cream.

For a protein boost, combine 1 serving of Organic Pea Protein Natural with water or your choice of milk and whisk into the soup before serving.