Ingredients

• 8 cups cubed pumpkin
• 2 TB grated ginger root
• 3 cloves garlic, pressed
• 6 cups chicken stock

Instructions

1. Place pumpkin, ginger, garlic and stock into a pot
2. Bring to boil, reduce heat and simmer until pumpkin is very soft
3. Buzz with immersion blender (or put through blender in batches) until completely smooth.
4. Serve with a tablespoon of fermented sour cream or yoghurt stirred in. (if tolerated)