Top Tip:
Make this soup vegan by switch out milk to a non-dairy alternative.
Serves:
1
small onion(s) (peeled and chopped)
800
g
pumpkin (diced)
1.5
garlic cloves
400
ml
vegetable stock
1.5
tbsp
lime juice
160
ml
milk
Equipment needed: Hob, large saucepan and blender/food processor
Heat the oil in a large pan.
Add the onion and pumpkin and fry for 6-7 minutes.
Add the garlic and cook for another minute, then add the stock and bring to boil.
Simmer for 10-15 minutes or until pumpkin is soft.
Remove from heat and liquidise with a blending stick/food processor.
Add lime juice and milk and stir thoroughly. Season with salt and pepper.
Make this soup vegan by switch out milk to a non-dairy alternative.
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