The weather has finally got cooler in the south west and so it is soup weather! This pumpkin soup recipe comes from the Everyday cookbook. I made it with the Asian style soup variation for some spice. Also used some of the Serafine gluten free bread to make some crunchy croutons.

Ingredients

1 onion peeled and quartered
1 garlic clove
2cm ginger
1 red chilli
1 tablespoon butter
250g butternut pumpkin peeled and roughly chopped
250g sweet potato peeled and chopped
1 carrot washed and chopped
Massel vegetable stock cube dissolved in 500ml water
Pinch rapadura sugar
2 tablespoons light coconut cream

Place onion, garlic, ginger and chilli into the TM bowl and chop for 5 seconds on speed 7
Add butter and sauté for 3 minutes at 100 degrees C on speed 1
Add pumpkin, sweet potato and carrot, chop for 15 seconds on speed 7
Add stock and sugar and cook for 20 minutes at 100 degrees C on speed 1
Add coconut cream and blend for 15-20 seconds by slowly going from speed 1 to speed 9
Garnish with gluten free croutons, dollop of natural yoghurt and sprinkle of paprika