Unsweetened cashew milk(or sub almond milk or oat milk for a nut-free version)
Pumpkin seeds
Herbs
Instructions
Heat up the oil in a large pan and add the onion, garlic, ginger, celery and carrots once hot
Fry for 10 minutes until softened
Once the onions etc have softened, add the pumpkin, beans, stock cube and salt + pepper to the pan, along with 700 ml (3 cups) water
Bring to the boil and then cook on a low heat until the pumpkin is soft enough to pierce with a fork
Turn off the heat and use a blender or food processor (a hand-held blender also works) to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
Taste and add more salt if necessary
Transfer the soup back to the saucepan to heat it up again if you like.
Serve into bowls, pour in cashew milk and top with pumpkin seeds and herbs, if desired
Notes
This soup is perfect to make in big batches because it keeps covered in the fridge for up to a few days - just reheat in a pan on the hob (stove) with extra water if necessary. It also freezes well - reheat in a pan on the hob (stove) with a splash of water.