Ingredients

• 1 tbsp olive oil
• 1 butternut pumpkin, quartered (skin on)
• 1 tbsp organic butter*
• 1 leek, finely sliced
• 1 clove garlic, finely sliced
• 1 tsp crushed ginger
• 1/2 cup whole cashew nuts (divide in half)
• 1 apple, peeled, cored, diced
• 1 tbsp chia seeds
• 2 cups no added salt vegetable stock (or water)
• 1/4 cup of pouring cream (optional)
• (Parsnip Chips)
• 1 parsnip, peeled
• 1 cup frying oil
• 1 pinch sweet paprika
• *Use oil if required

Method

Step 1

Preheat the oven to 180°C. Place your cut pumpkin pieces in a baking dish, pour over the oil and toss to coat. Roast for around 20 - 30 minutes or until flesh is soft. Scoop flesh out of the skin and set aside. -

Step 2

Heat butter in a fry pan over medium-low. Sauté the leek, garlic and ginger for around 6 minutes or until soft and fragrant. -

Step 3

Add 1/4 cup of whole cashews, roasted pumpkin and apple, stir to combine. Add the chia seeds and stock. Bring to the boil, cover, lower the heat and simmer for around 15-20 minutes. -

Step 4

Remove the mixture from the heat. Place in a food processor and process until smooth. Stir through the cream (optional). -

Step 5

Top this soup with toasted cashew crumbs, fresh chives and parsnip crisps (see below). *Remember to choose appropriate textures when serving nuts to your child - avoid whole nuts. -

Step 6

(Toasted Cashews) Heat a small frypan over medium. Add the cashews and toss for a few minutes or until golden. Remove from the pan and crush. -

Step 7

(Parsnip chips) To make the parsnip chips, peel the parsnips. Use a peeler to peel long thin strips. Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -