Gluten-free · Dairy-free

Creamy garden vegetable soup

Pumpkin, courgettes and potatoes come together in a warming bowl full of colour.

Serves 4 · 40 minutes

Ingredients

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Method

1. Chop the vegetables. Soften the onion in the oil with a tablespoon of water for 5 minutes.
2. Add the pumpkin, courgettes and potatoes. Add enough water or stock to almost cover, then simmer for 25–30 minutes until tender.
3. Blend until smooth. Adjust the consistency and seasoning, then serve with a drizzle of olive oil.

For a little crunch, add pumpkin seeds or gluten-free croutons, checking ingredients and cross-contact information.