1. Heat a little olive oil in a sauce pan and add the diced onion.
  2. Sauté this over a medium heat until translucent, then crush in the garlic clove. Cook until fragrant.
  3. Next, add in the cooked pumpkin, stock, 100ml milk, spices and season generously with salt and pepper.
  4. Mix everything together and stir in the Pic’s cashew butter.
  5. Blend using a hand blender, until smooth and creamy.
  6. Pour in the remaining milk and adjust seasonings to taste.
  7. Cook through until the soup is piping hot, then serve alongside some crusty bread.