Pumpkin Soup

• 4 cloves garlic, peeled
• 1 onion, peeled
• 2 tablespoons butter 
• 750g butternut pumpkin or kabocha squash, cubed
• 1 sweet potato 
• 1 large carrot 
• 1100mls water plus extra 1 cup of water
• 5 teaspoons chicken stock powder
• 1- 1.5 teaspoons salt (or to taste)
• 3-4 teaspoons sugar (to taste)
• 1 teaspoon black pepper

Step 1 - Dice the garlic and onion and sauté in butter for 4-5 minutes on low medium heat in a large pot until softened. Add the pumpkin, sweet potato , carrot, water and stock powder and simmer for 30 minutes with the lid on. Add the salt, sugar and black pepper and puree in a high speed blender until smooth. Taste for seasoning and serve.

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