Butternut pumpkin soup

Ingredients (serves 4)

• 1kg butternut pumpkin
• 2 brown onions
• 1 Granny Smith apple
• 2 celery sticks
• 1 litre of vegetable stock
• Dash of cream (optional)
• Salt and pepper

Method

Peel pumpkin and remove seeds, finely slice brown onion, peel and core apple. Roughly chop pumpkin, celery and apple.

Saute onions in a large pot add pumpkin, apple, celery and vegetable stock. Boil until pumpkin is tender.

Place mixture into blender until smooth. Add salt to taste and serve.