November 16, 2015
A modern twist on an old favourite, with the (dairy free!) cream to boot. Super easy to make, perfect for a cold evening in need of a soul warming soup
Butternut Pumpkin Soup
Macadamia Not Cream
1Place all ingredients into a food processor or blender and process until super smooth
1Blend the carrot juice, orange juice, pumpkin, spring onion, cumin, coriander, cinnamon, cayenne (if using), salt and pepper for 2 minutes in a food processor or blender.
2Add the avocado and blend until smooth and creamy. Processing for 2 minutes will slightly warm the soup.
You can store the soup in a dehydrator until you are ready to serve or serve straight in to soup bowls and serve with a dollop of Macadamia nut cream and a fresh sprig of coriander.