Lea Hogg

I am making an old favourite  with fresh pumpkin. I do not add any butter, cream or oil and the soup gets its texture and creaminess from a sweet potato It is healthy and delicious and I like to garnish it with lightly toasted pine nuts.

You will need :

1 kg Pumpkin
1 Onion
q sweet potato peeled
1 clove garlic (optional)
Pinch of cumin
A teaspoon of toasted pine per portion to garnish
Sea Salt and freshly ground pepper

Peel and chop the vegetables roughly. Place in a large pot and immerse in water, just enough to cover the vegetables. keep topping the water as it cooks. Bring to a boil and reduce the heat and let it cook for 40 minutes. Test the potatoes to make sure they are soft and fully cooked. Turn off heat. When it is a bit cooler, blitz everything with a hand blender or liquidizer until it is very smooth and satiny. Season with sea salt and freshly ground pepper. Garnish with toasted pine nuts to serve.