| Pumpkin & Pineapple Soup |
Serves 6
Takes 30 minutes
Ingredients
300 g pumpkin, in small chunks
500 ml organic vegetable stock
1/2 small pineapple, pureed and chilled
100 ml natural yoghurt
Chopped parsley for garnish
Black pepper, to taste
Sea salt, to taste
Steps
Simmer pumpkin in stock
for 20 minutes. Allow to cool slightly, then puree with hand-held blender.
Add chilled pineapple puree, mixing well.
Chill mixture in the refrigerator. Serve cold with 1 Tbsp of yoghurt and garnish with parsley. Season with salt and pepper to taste.
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