Recipe – Creamy broccoli and pumpkin soup

Serves 4. This makes a beautifully textured soup with the broccoli florets and blended pumpkin.

Ingredients

• 1 onion
• 4 cloves garlic
• 1 large teaspoon olive oil
• 1 medium pumpkin or large butternut squash
• 1 large broccoli head
• 1 litre vegetable stock

Photo: Paula Sharp

Method

1. Dice the onion and dice or mince the garlic, then sauté in oil.
2. Cut the pumpkin or squash into cubes.
3. Chop the broccoli stem (save the florets for later), and simmer with the stock until soft. For a thicker soup, add less liquid.
4. Blend until smooth with a stick blender.
5. Cut the rest of the broccoli into florets and steam them.
6. Add florets to the soup and season well.
7. Top with a sprinkle pumpkin seeds and a swirl of Greek yoghurt or coconut cream.