Ingredients
- 1 brown onion
- 2 cloves of garlic butter, unsalted
- 300g pumpkin
- 200g Sweet potato
- 1 carrot
- 500ml Vegetable stock
- 50g Cream or Coconut cream
- Salt, pepper to season fresh basil leaves
Fry onion and garlic in butter until soft. Roast pumpkin or simply add pumpkin with sweet potato and carrot to onion mix and fry briefly. Add vegetable stock, bring to boil, reduce heat and simmer for about 25 to 30 minutes. Puree with stick blender or in blender, season with spices and enjoy.