| Prep Time | 10 mins |
| Total Time | 20 mins |
| Serves | 4 people |
Ingredients
1 tbsp olive oil
1 tbsp butter
1 onion, chopped
1 clove garlic, chopped
550g pumpkin, peeled and diced
80g roasted cashew nuts
1 tbsp tomato paste
1 litre vegetable stock
1½ tablespoons white Chia seeds
A pinch of ground nutmeg
A pinch of cayenne pepper
Cream, if desired Chives to garnish
Ground black pepper
1 tbsp butter
1 onion, chopped
1 clove garlic, chopped
550g pumpkin, peeled and diced
80g roasted cashew nuts
1 tbsp tomato paste
1 litre vegetable stock
1½ tablespoons white Chia seeds
A pinch of ground nutmeg
A pinch of cayenne pepper
Cream, if desired Chives to garnish
Ground black pepper
Method
- Heat oil and butter in a large saucepan.
- Add onion and sauté for a few minutes, until softened.
- Add garlic, pumpkin, cashew nuts and tomato paste.
- Cook gently for 2 minutes.
- Add chicken stock and bring to the boil.
- Reduce heat and allow simmering for 15 – 20 minutes, until pumpkin is tender.
- Place into a food processor and process until smooth.
- Season with nutmeg and cayenne and process for a few more seconds.
- Serve with a dollop of cream if desired, a sprinkle of chopped chives, some freshly ground black pepper and Chia seeds.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 1699 |
| 406 |
| 31 |
| 13 |
| 3 |
| 12 |
| 0 g |
| 52 |
| 257% |
| 24% |
| 786 |
| 748 |
| 25 |
| 3 |
| 7 |
| 9 |
| 19% |
| 15% |
