Pumpkin soup with beetroot

Method

1. 1.Peel and chop the onion, garlic, pumpkin and beetroot. Chop the beetroot into smaller pieces than the pumpkin so both vegetables finish cooking at about the same time.
2. 2.Add the onion, garlic, thyme, salt and pepper to a pot and sauté with a teaspoon of oil or water.
3. 3.Add the pumpkin and beetroot and pour in enough water to cover all the vegetables.
4. 4.Crumble the vegetable stock cube into the pot, stir well and bring to the boil. Then reduce the heat, cover and cook for 45 minutes (or long enough for the beetroot cubes to cook through).
5. 5.Blend the soup until smooth with a hand blender and stir in the balsamic vinegar.
6. 6.If you like, serve with plant-based cooking cream or a spoonful of pumpkin seed oil on top.