Creamy Pumpkin Soup

Pumpkin Soup




1 half pumpkin (Jap pumpkin is fine)

1 large white potato

1 cup gluten free soy milk

1 gluten free vegetable stock cube

Bush spices

Black pepper

Water



Instructions:

- Peel potato

- Remove skin from pumpkin and cut into small slivers

- Cut potato into tiny pieces

- Place potato and pumpkin pieces in a saucepan

- Fill saucepan with water so that water level is about 2cm above the vegetables...

- Add vegetable stock cube

- Bring to the boil and cook for 20 minutes

- Carefully puree the contents of the saucepan (either a hand-held mixer – or put through the blender when it is cool! – do not put into the blender while hot!)

- Put mix back into saucepan (if you removed it to puree the mix)

- Add a small amount of bush spice

- Add a small amount of black pepper to taste

- Add soy milk

- Stir on low heat for 5-10 minutes...


Enjoy