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Serves: 4  |  Prep Time: 30 minutes  |  Cook Time: 45 minutes

 

Ingredients:

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled and minced finely
  • 6 cups vegetable broth
  • 1kg pumpkin, skin removed, cut into 4-6cm cubes.
  • 1 cup raw cashews (plus extra for garnish)
  • 3 tablespoons Roogenic Anti-Inflammitea Tea
  • 3 teaspoons salt
  • A handful of parsley roughly chopped.


Method:

  1. Soak the cashew nuts by placing the cashews in a bowl and covering them with water by an inch, soak at room temp for up to 4 hours. If you're in a hurry you can soak them for 15 minutes in very hot but not boiling water.
  2. In a large pot over medium high heat, sauté onions in oil until they are soft and translucent. Add minced garlic and cook for 1-2 minutes more.
  3. Turn heat down to medium-low and add vegetable broth, Roogenic Anti-Inflammitea Tea and pumpkin to the pot. Bring to a simmer and cook for 30-45 minutes (or until the pumpkin is tender). Add the soaked cashew nuts.
  4. In small batches, place batches of the soup in a blender and blend until smooth. Repeat this step until you have pureed all the pumpkin soup.
  5. Once pureed add the salt and mix through the pumpkin soup mix. To serve garnish with some crushed cashews and a sprinkle of parsley.

 

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