Munchkin Pumpkin Soup

Super healthy, quick and easy winter warmer.

Ingredients

Serves 4

• 1 large onion, chopped
• 2 cloves garlic, roughly chopped
• 2 bay leaves
• 1 tsp fennel seed, toasted and ground to powder
• 30g butter
• 1 munchkin pumpkin (or any squash approx 500g) peeled, deseeded and roughly chopped into large chunks
• 200g chard, stalks included and roughly chopped
• 500ml chicken stock
• salt & pepper to taste

Method

1. Melt the butter in a large lidded pan on a medium heat, and once foaming add the onions and fry for a few minutes until soft.
2. Add the garlic, bay leaves and freshly ground fennel seeds, and fry for another few minutes. This is an important step. It adds a depth of flavour to the soup, and it’s also a really healthy addition to an already super healthy lunch or brunch.
3. Next add the chard and once wilted add the pumpkin or squash.
4. Finally add the chicken (or veggie) stock, season generously, bring to the boil and simmer with the lid on for 15-20 minutes until the pumkin is cooked through. Once cooked, fish the bay leaves out and use a stick blender to whizz it up to your desired consistency.