PUMPKIN AND POTATO SOUP:
Ingredients (serves 2):
400 g cleaned pumpkin
200 g potatoes
About 500 ml vegetable stock
Plain yoghurt (optional)
Turmeric and pumpkin seeds to taste
Method:
Cook the pumpkin and potatoes until soft.
Transfer them to a container and blend with a ladle of hot stock.
Add stock a little at a time until you reach the desired consistency.
Plate and finish with yoghurt (optional), pumpkin seeds, pepper and a pinch of turmeric.
