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