Ingredients

• 1 large buttercup pumpkin
• 1 handful of parsley chopped
• 3 cloves of garlic
• black salt (to taste)
• splash of soy sauce
• 1/2 a cup of thick cashew cream

Cashew cream

• Wash 1/2 a cup of cashews in hot water and pat dry
• Soak the cashews for a hour in boiling water to soften
• Blend the cashews in the blender with 2 tsp of soy sauce, 2 tsp cider vinegar, 1/4 cup of water
• Add salt to taste

Method

• Remove the skin of the buttercup (carefully)
• Place the chopped up buttercup pumpkin in medium or large pot, cover with water and bring to the boil on high heat
• Turn the heat to medium and cook until the pumpkin becomes soft
• Add the chopped garlic and parsley once the pumpkin is soft and starting to break up
• When garlic and parsley is almost cooked, add in the cashew cream until it has heated well and is just starting to simmer
• Keep stirring the soup until it's well blended and creamy
• Serve when warm