Pumpkin and Sweet Potato Soup

Really the easiest soup and perfect for a cool autumn evening with some toasted and buttered sourdough. The addition of acid in soups is incredible, which is why I have added apple cider vinegar here. This is the kind of food I live for, simple, delicious and satisfying.

Serves 4

What you need

1 large butternut pumpkin half, peeled and diced

1 large sweet potato, peeled and diced

1 litre of stock (whatever you have handy)

1 red onion, diced

1 clove of garlic

Salt and pepper to taste

a good splash of apple cider vinegar

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What to do

Place the onion and olive oil into a large pot on medium heat and allow to caramelise a bit. Then add the stock, followed by the rest of the ingredients.

Bring to the boil, then simmer for about 20 minutes, or until the vegetables are tender. Remove from heat and blitz with a handheld blender until smooth.

Enjoy!

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