Half a Kent Pumpkin
2 Cloves Garlic
1 large Sprig of Rosemary
150 – 200 grams of Roasted Unsalted Cashews
Cut Pumpkin into pieces suitable for roasting (leave skin on) drizzle with olive oil and salt and roast for 20-30 minutes at 200 degrees until slightly caramelised and cooked through. Remove and cool slightly.
Remove rosemary from stem and process on Speed 7 for 10 seconds. (Please ensure inside of bowl is dry for optimum result). Scrape down sides with Spatula
Add garlic to bowl and continue to process on Speed 7 for 5 seconds. Scrape down sides.
Add cashews to bowl and use one quick turbo pulse.
Remove pumpkin from skin and add to bowl and literally process for 3-5 seconds on speed 4 until combined.