Non-dairy creamy pumpkin soup

Source: Reynaud, L. and Campbell, D. (1996) The Organic Kitchen

Ingredients

• 1 kg pumpkin
• 2 medium potatoes
• 4 cloves garlic
• 1 medium onion
• 1 tsp dry/chopped fresh sweet basil
• 1 tsp dry oregano
• 2 cups water
• 1 tbsp honey
• 2 bay leaves
• Salt and pepper
• Olive oil/butter

Method

1. Saute onions and garlic in butter/olive oil until soft.
2. Add oregano, basil, water, honey, slat, pepper and bayleaves and bring to the boil.
3. Add pumpkin and potatoes (peeled and cubed) and bring to the boil.
4. Simmer until the potatoes are soft.
5. Remove bay leaves.
6. Puree.

Notes

• Makes six serves.