Autumn Cream Soup

Serves 4:
Olive oil (1 tbsp)
Garlic (2 cloves chopped)
Ginger (2 inches peeled and chopped)
Onions (1 chopped)
Pumpkin (250 g - peeled and cut into small pieces)
Sweet Potato (250 g - peeled and cubed)
Carrots (4)
Salt q.b.
Pepper q.b.

1) Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes, pumpkin and carrots and cook for a further 3 minutes.
2) Cover with water and boil until vegetables are tender.
3) Blend the soup.
4) Season with salt and pepper.
Optional: Serve with a dash of soy cream or a spoon of plain soya yofu.