Measurements

• 1 kg Pumpkins
• 200 g Spinach
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 liter Vegetable Stock
• 2 tbsp Olive Oil
• Salt to taste
• 1/2 tsp Black Pepper
• 1/4 tsp Nutmeg
• 50 g Cashews

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, and ginger; sauté until onions are translucent.
• Add pumpkin cubes and cook for 5 minutes, stirring occasionally.
• Pour in vegetable stock and bring to a boil.
• Reduce heat and simmer for 20 minutes, or until pumpkin is tender.
• Add spinach and cook for another 5 minutes.
• Remove from heat and let cool slightly.
• Blend the soup until smooth using an immersion blender.
• Return to pot and season with salt, black pepper, and nutmeg.
• Blend soaked cashews with a little water until smooth.
• Stir cashew cream into the soup and heat gently.
• Serve hot, garnished with additional cashew cream if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.