A luscious spring soup, you say, that's dairy-free, vegan, and can be enjoyed by people with nut allergies? How on earth do you do it? Pepitas, my friends. By lightly toasting and then blitzing the living daylights out of them, you can create a light but creamy soup with subtle nutty undertones, which everyone can eat. It's also outstanding served chilled, by the way. Enjoy!! ;o)

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