45 - 60 minutes
1/2 butternut pumpkin
1 sweet potato
1 brown onion
4 cloves of garlic
2 tbs olive oil
200g chopped tomato or tomato pasata (with no added salt or flavours)
2 litres vegetable stock
Nutmeg and cream to serve
Chop all the veggies into small cubes, crush the garlic.
In a heavy based pot, heat the oil and fry the onions and garlic until starting to brown.
Add the rest of the chopped veggies and stir to coat in oil.
Add in the veggie stock, make sure there's enough to cover the veggies, add a bit of filtered water if you need to top it up.
Add the tomato, put the lid on a cook for abour 45 minutes. Check the veggies are cooked through, and leave to cool.
Transfer to food processor and blend until smooth.
Serve with freshly grated nutmeg and a dollop of organic cream (and crusty sourdough, always)
This should keep in the fridge for about 5-7 days.