1. Heat olive oil in a soup pot, sauté onion, garlic, and ginger for 3 min.
2. Add pumpkin cubes and cook for 5 min.
3. Add broth, turmeric, and nutmeg. Bring to a boil, then simmer gently for 15 min.
4. Add reishi powder and cashews in the last 5 min.
5. Blend with an immersion blender until creamy.
6. Serve in bowls, garnish with pumpkin seeds, dill, and olive oil.

Pumpkin provides beta-carotene (provitamin A), magnesium and potassium. Reishi is a mushroom from Asian tradition; no health claims are authorised for reishi. Cashew nuts make the soup creamy. A warm, nourishing soup for the evening.

Tips & variations

• For extra protein: add cooked white beans or chickpeas
• Variation: replace pumpkin with sweet potato
• For lunch: make a large batch and keep it in the fridge