Ingredients
1 large Pumpkin peeled and diced
3 medium onions peeled and diced
2 gloves garlic peeled and diced
3 medium size potatoes washed and diced
1 litre of vegetable stock ( I use Marigold bouillon stock)
2 tablespoons of coconut oil
3 tablespoons of Flavour Fusion Chilli or Garlic
Method
Place the onions, garlic and butternut squash with the coconut oil in a large, heavy based saucepan and cook over a medium heat until vegetables are soft, stirring occasionally.
Add the potatoes and cook for another ten minutes.
Add the stock and Flavour Fusion Chilli. Season with salt and pepper to your taste.
Stir and cook over a medium heat for approximately 45 minutes. Blend until smooth and serve. Sprinkle lavishly with either Flavour Fusion Chilli or Garlic or go wild and use both.
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