If you're having it as a main meal instead of a snack - make sure you add a good quality protein source to go alongside it and of course a dark green leafy veg salad for optimum digestion and fibre.
Prep time: 10 mins Freeze time: 30 mins
Ingredients (serves 4)
•500g butternut squash chopped
•1 medium white onion chopped
•1 clove of garlic chopped
•1 tsp ginger powder or 1 thumb fresh finely chopped
•1/2 tsp Ceylon cinnamon
•a pinch of ground cumin
•a pinch of turmeric
•a pinch of paprika
•2 tbsp olive oil
•2 tbsp nutritional yeast
•1 lt boiling water
•salt and pepper to taste
•dash of miso paste
•sunflower seeds toasted
•a pinch of salt
• In a pot add the olive oil, onion, garlic and spices and sauté on low heat for 2 minutes.
• Add the chopped pumpkin and sauté for 1 more minute.
• Add the boiling water and the cashews and let it boil on low heat for 30 minutes.
• When the pumpkin is nice and soft, add salt, pepper and nutritional yeast and blend the soup with a hand blender or a heat proof blender.
To serve, add the toasted sunflower seeds, chopped parsley, salt and pepper and enjoy! ☺️