I love a good pumpkin soup during winter, it’s vibrant colour reminds me of the summer sun, and that thought warms me. The addition of walnuts and Himalayan salt makes this soup a rich, filling and nourishing treat! —Cle-ann
whole walnuts (or a really good handful of shelled walnuts)
Japanese (or Kent) pumpkin, skin on, cleaned & seeds removed
Himalayan crystal salt, to taste
In This Recipe
Crack and remove walnuts and pop nuts into food processor and process until smooth.
Roughly chop pumpkin, onions, potatoes, garlic and add to a pot. Cover with enough water to nearly cover the top of veg.
Bring to boil, stir through walnut mix and season with Himalayan salt to your taste, then simmer until all veg are soft.
Blend until smooth with a stick blender or large food processor.