Pumpkin Soup with Cashews


Chop the pumpkin, the apple and the tofu. Heat the oil in a saucepan and add the panch phoran, until it becomes fragrant. Add the chopped ingredients and sauté for a couple of minutes.


Put the water to boil, and add all the ingredients. Cook on a low heat for 20-30 minutes without the lid (or only partially covered), or the milk can boil over. Put it all in the food processor and puree until it becomes a smooth cream. Add more salt if necessary. Serve with some extra Delinut cashews on top and a drizzle of oil.


 Medium pumpkin 

 1 peeled apple

 ¼ bloc firm tofu

2-3 tbsp Cool Coconut or Garlic Sensation Delinut cashews

1 cup water

 ½ cup milk (I used soy milk, coconut milk would taste great too)

1 tbsp panch phoran* (or to taste)

1 tsp vanilla essence 

1 tbsp oil

1tsp salt

 Extra Delinut cashews for decoration

 Composed from cumin, fennel, fenugreek, mustard and kalonjii in equal amounts.

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