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Pumpkin and sweet potato soup


Makes 4 big bowls

2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
700g (1/b 6oz) pumpkin flesh, roughly chopped
2 sweet potatoes, peeled and roughly chopped
1.2 liters (2pts) water or vegetable stock
200ml (7fl oz) Alpro soya alternative to milk
4 tbsp Alpro soya alternative to cream

4 assorted part baked bread sticks
2 tbsp olive oil

Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.

Add the pumpkin and sweet potato and cook for a couple of minutes, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.

Meanwhile, preheat the oven to 200ºC (180ºC fan, Gas 6). Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until becoming golden.

Stir the Alpro soya Light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan, gently warm through to serve. Pour into bowls and finish with a swirl of Alpro soya alternative to cream.


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