Secrets of a Vegan Kitchen 2 Pumpkin Soup

I guess you have made pumpkin soup before, but never like this. Choose a piece of pumpkin which is bright orange.  Cook till still firm, and add carrot juice (fresh) and celery juice (fresh) and a small amount of fresh beetroot juice. While making juice, add a small piece of fresh ginger Add a handful of parsley (thickly cut) Also add virgin olive oil and a small amount of lemon or lime juice. Let simmer for a while longer then mash in usual way.   Serve with a thick blob of cashew cream in the centre, made with a selection of herbs. My favourite is basil with a hint of cardamon. Serve with organic wholemeal toast, spread with Bertolli Virgin olive spread, or croutons (made with virgin live oil), or zwieback (home made).

Who says vegan food is boring?