2/3 cup (100g) salted roasted cashews 1 tsp minced garlic
1 tsp minced garlic
1 tsp minced garlic
1/2 cup (125ml) olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin seeds on lined tray. Drizzle with 1 tbs oil. Line a large roasting pan with baking paper. Arrange the pumpkin wedges in lined pan. Drizzle with 2 tbs oil. Season. Roast pumpkin wedges for 50 mins or until tender, adding the pumpkin seeds to oven for the last 5 mins of cooking.
Step 2
Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 2 mins or until onion softens. Add lemongrass and turmeric. Cook, stirring, for 30 secs or until fragrant. Add potato. Cook, stirring, for 3 mins or heated through. Add the stock and coconut cream. Bring to the boil. Reduce heat to medium. Simmer for 15 mins or until potato is tender.
Step 3
Add the pumpkin wedges to the pan. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool slightly. Use a stick blender to carefully blend until smooth. Place the soup over medium-high heat. Bring to the boil. Add the tofu. Season.
Step 4
To make the red pesto, place the capsicum, cashews, garlic and oil in a food processor. Process until smooth.
Step 5
Ladle soup among serving bowls. Top with the pesto and pumpkin seeds.
Serve with coriander sprigs.
Waste wise
Store any leftover red pesto in the fridge for up to 1 week to use in sandwiches.
