BUTTERNUT PUMPKIN AND CASHEW SOUP WITH YOGHYURT, CORIANDER AND PEPITAS
Butternut pumpkin and cashew soup with yoghurt, coriander, and pepitas. Packed with vitamins and minerals from cashews, this cozy recipe is perfect for fall.
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Cooking tools:
- Blender
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Skillet
- Measuring spoon
- Measuring cup
- Fork
- Spoon
- Soup bowl
Ingredients
- ½ or 500g butternut pumpkin
- 15g/ 5 cloves of garlic
- 1 Tbsp olive oil
- 1ltr/ 4 cups chicken or vegetable stock
- 100g of cashew butter
- 100g of greek yoghurt
- 60ml/2 Tbsp juice from 1 lemon
- a few sprigs of coriander to garnish
- salt and pepper for seasoning
- 50g pepitas to serve
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