Pumpkin soup
Serves 6-8
Ingredients:
- 1 large Japanese pumpkin, peeled, deseeded and chopped
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1000ml organic low sodium vegetable stock
- 2 tbsp olive oil
Seasoning:
- Turmeric powder
- Salt
- Black pepper
Method:
- Heat the olive oil in a large pot, then cook the garlic and onion for 5 minutes until soft.
- Add the pumpkin to the pot, cook for 10 minutes until soft.
- Pour the vegetable stock into the pot and bring to boil, then simmer for 10 minutes until the pumpkin is very soft. Season with turmeric, salt and black pepper.
- Purée the soup with a blender. Ready to serve.