PUMPKIN SOUP

I’m not even sure this requires a recipe, but here’s how I make mine.

Chuck some peeled pumpkin chunks and a few peeled garlic cloves into a pot. Add salt and pepper and a decent tablespoon of veggie (or chicken) stock powder - I use the Massel veggie stock from the supermarket. Cover with water.

Simmer for 20 odd mins - until pumpkin is soft.

Blend in blender (be careful!) or with a stick blender.

Taste that baby. Does it need more seasoning?

Add a splodge of cream/sour cream/yoghurt/creme fraiche if you like.

Level up by using leftover roasted pumpkin.

So easy. Freezes like a dream.