Pumpkin & sweet potato soup

Sweet, warming and creamy, but completely dairy free, this pumpkin and sweet potato soup is a real winter warmer

Makes: 4 big bowls

What you need:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 700g (1/b 6oz) pumpkin flesh, roughly chopped
• 2 sweet potatoes, peeled and roughly chopped
• 1.2 litres (2pts) water or vegetable stock
• 150ml (7fl oz) Alpro soya Light alternative to milk
• 50ml Alpro soya alternative to cream
• 4 tbsp Alpro soya alternative to cream

For the breadsticks:

• 4 assorted part baked bread sticks
• 2 tbsp olive oil

What you do:

1. Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
2. Add the pumpkin and sweet potato and cook for a couple of minutes, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
3. Meanwhile, preheat the oven to 200ºC (180ºC fan, Gas 6). Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until becoming golden.
4. Stir the Alpro soya Light and Alpro alternative to cream into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan, gently warm through to serve. Pour into bowls and finish with a swirl of Alpro soya alternative to cream.

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