Curried Pumpkin and Fennel Soup
Ingredients
- 1 whole pumpkin
- 1L vegetable stock
- 1 fennel
- 1/2 cup cashews
- 1/2 - 1 tbsp curry powder
- 4 garlic cloves
- 1 tbsp coconut oil
- chili, dried garlic and pesto to top
Preparation
Add all ingredients except the stock to a warmed large pot.
Cook for 2 minutes.
Add stock and bring to a boil.
Simmer uncovered for 10 minutes.
Transfer to a food processor and pulse until smooth.
Serve warm or freeze for up to 1 month.
