Pumpkin and Avocado Oil Soup

Pumpkin and Avocado Oil Soup

Ingredients

1 medium-sized pumpkin
3 tbsp Olivado Extra Virgin Avocado Oil
1 small onion, chopped
Fennel
225g potatoes, diced
400g can chopped tomatoes
1-litre vegetable stock
Salt and pepper
Marjoram or thyme leaves (garnish)

Method

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. 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. Liquidise soup, sieve, return to pan and add remaining stock. Bring to boil, serve with marjoram or thyme as garnish.