pumpkin soup
 
This delicious pumpkin soup is the perfect winter dish and is quick and easy to make.
Make up a large batch and freeze it for a fast, nourishing meal anytime
 
Ingredients (makes 4 serves)

1 kg pumpkin (peeled and chopped!)
1 medium size sweet potato
1 large onion
1 clove garlic
1 litre vegetable stock

Sour Cream (to taste)
Himalayan Crystal Salt
Ground Pepper
 
Method

Cook onions and garlic in a large pot until lightly brown then add pumpkin and potato, stir for a few minutes.

Add stock and simmer until the potato is cooked through then process in batches in a blender.

Stir through some sour cream -non dairy for the vegan version, when reheating, salt and a sprinkle of ground pepper.

Top with onion chives and slivered almonds