This Pumpkin and Avocado Oil Soup serves 8 - 10 people, and is perfect as a vegetarian meal for guests. Read more here:
1 medium-sized pumpkin
3 Tbsp Extra Virgin Avocado Oil
1 small onion, chopped
225g / 8oz potatoes, diced
400g / 14oz can chopped tomatoes
1L / 2.1pts vegetable stock
Salt and pepper
Marjoram or thyme leaves (garnish)
1. Remove seeds, skin and cut into cubes. Peel and cube potatoes. Heat avocado oil in large saucepan. Add chopped onion, fennel, potatoes, pumpkin cubes and cover.
2. Cook on gentle heat for 10 minutes, stirring occasionally. Add tomatoes, two-thirds of stock and seasoning. Bring to boil, simmer and cover for 45 minutes.
3. Liquidise soup, sieve, return to pan and add remaining stock. Bring to boil, serve with marjoram or thyme as garnish.