Pumpkin Soup

• 4 cups of pumpkin, peeled and diced
• 1 large potato, peeled and diced 
• 1 carrot finely chopped
• 2 sticks of celery finely chopped
• 1 clove of garlic
• 500ml beef stock (check for onion/dehydrated vegetables - massell does a good FF one which is also vegetarian)
• 500ml water
• 1 cup of milk/cream
• 2 tbsp diced chives
• 1 tbsp olive oil

1. Sautee the carrot, celery and garlic in the olive oil. Sweat until soft and going golden.
2. Add pumpkin, stock and water. Bring to boil and let to simmer for 1 hour.
3. Blend with a stick blender and add milk/cream, chives and seasoning to taste.
4. Serve garnished with parsley and, if you like, sour cream/yogurt/cream.

Alternatives: you can use half pumpkin/half sweet potato if you like. Also, I have had a nice version which used some curry powder and coriander.