Pumpkin soup

by Jo

Serves 2-3

This soup is very simple and quick to make and has a deliciously sweet flavor. The soup mix that we have used was from our local supermarket. If you can’t find this one you could use another packet soup mix such as spring vegetable (just check the label to make sure its vegan). We have served our soup with a little Tofutti ‘sour’ cream.

1 small butternut squash or small pumpkin, cut into chunks
1 small onion, roughly chopped
1 packet ‘chicken’ flavor noodle soup
Salt and freshly ground black pepper.

Heat a little oil in a large saucepan and fry onion and squash for a couple of minutes, until starting to brown.

Pour in boiling water (until vegetables are almost covered) and stir in soup mix.

Simmer gently until the squash is cooked through.

Blend until smooth. If the soup is a little thick you can add a little more boiling water. Season if required.

Serve with your favourite crusty bread.

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