Ingredients
- 8 cups cubed pumpkin
- 2 TB grated ginger root
- 3 cloves garlic, pressed
- 6 cups chicken stock
Instructions
- Place pumpkin, ginger, garlic and stock into a pot
- Bring to boil, reduce heat and simmer until pumpkin is very soft
- Buzz with immersion blender (or put through blender in batches) until completely smooth.
- Serve with a tablespoon of fermented sour cream or yoghurt stirred in. (if tolerated)
