Velvety Pumpkin Soup

Velvety Pumpkin Soup

Serves 6:

500g (3 cups) pumpkin cubes, 350ml (1 ½ cups) vegetable stock, 1 sliced onion, 2 diced carrots, 1 tsp ground cinnamon, 750ml (3 cups) soya milk, 10mml (1/4 cup) soya yogurt.

Place the vegetables and stock in a large saucepan, bring to the boil and simmer for 15-20 mins until the vegetables are tender. Blend or process until smooth. Return to pan, add the cinnamon and soya milk, stir gently and simmer for 10 mins. To serve, add a spoonful of soya yogurt to each portion.