Pumpkin Soup!

Into the base of a large soup pan, place:
2 cloves Garlic;
1 inch piece of fresh Ginger Root, grated;
1 tsp Tumeric Powder;
1 tsp Fenugreek Seeds;
Enough water to cover base;
Simmer and stir to make a paste, releasing the flavour of the spices!

Add:
1 whole butternut pumpkin, peeled, seeded, and cut into smallish chunks;
1 medium sweet potato, peeled and chopped.
Stir veges through the spice paste.
Top up with 1 Litre vegetable stock and enough filtered water to cover.

Bring to the boil, reduce heat and simmer (covered) for half an hour.
Use a stick or jug blender to puree to your preferred consistency.