Pumpkin Soup

Serves 4
Shopping List:

• 80 g or 1/2 cup diced sweet onion
• 15 g or 1 tablespoon margarine
• 580 g or 5 cups peeled and diced pumpkin
• 115 g or 3/4 cup diced potatoes
• 475 ml or 2 cups water
• 1 cube chicken bouillon
• 1 g or 1 pinch ground ginger
• 1 g or 1 pinch ground nutmeg
• salt and pepper to taste
• 475 ml or 2 cups milk

TO MAKE:

1. In a large saucepan cook the onion in butter.
2. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.
3. Cook for 20 minutes or until pumpkin and potatoes are tender
4. Add milk, blend until smooth and serve.
   Serve with whole wheat bread