Method

• The first thing to do is to cover the cashew nuts with boiling water in a heatproof bowl and leave it to sit.
• Cut, peel, and de-seed a pumpkin into small pieces.
• Using a large soup pot, add garlic infused olive oil and the diced onions, and soften them.
• Then add the miso and ginger, cook for 2-3 minutes.
• Mix in the pumpkin and pour over the stock.
• Bring to the boil and simmer until the pumpkin has started to break down.
• Once the ingredients are soft, use the stick blender to whiz it all up, seasoning to taste.
• Keep the soup warm.
• Drain the cashew nuts, making sure you keep the water from them.
• Using the stick blender start to blend the nuts, slowly adding the water as you go -the more water you add the runnier it will be. Keeping it thicker works well with this thick soup.

• To serve: Drizzle over a good tablespoon of the cashew cream with a sprinkle of spring onions and a pinch of ground ginger
• I love my soup reheated the next day as the flavour develops