Creamy Pumpkin Soup With Cashews

• 1/2 pumpkin medium
• 1 peeled apples
• 1/4 firm tofu bloc
• 3 tablespoons cashew nuts
• 1 cup water
• 1/2 cup milk I used soy milk, coconut milk would taste great too
• 1 tablespoon panch phoran **, or to taste
• 1 teaspoon vanilla essence
• 1 tablespoon oil
• 1 teaspoon salt
• cashew nuts Extra, for decoration

1. Chop the pumpkin, the apple and the tofu.
2. Heat the oil in a saucepan and add the panch phoran, until it becomes fragrant. Add the chopped ingredients and saute for a couple of minutes.
3. Put the water to boil, and add all the ingredients. Cook on a low heat for 20-30 minutes without the lid (or only partially covered), or the milk can boil over.
4. Put it all in the food processor and puree until it becomes a smooth cream. Add more salt if necessary. Serve with some extra cashews on top and a drizzle of oil.

pumpkin, apples, bloc, cashew nuts, water, milk i, phoran, vanilla essence, oil, salt, nuts

Taken from www.yummly.com/recipe/Creamy-Pumpkin-soup-with-cashews-1691951 (may not work)