Pumpkin, sweet potato and apple soup

1 chopped onion;

1 minced garlic clove;

1 can pumpkin

2 medium peeled and roughly chopped sweet potatoes

4 cups chicken stock

1 cup full-fat coconut milk Technique

1 apple

1. Heat a large pot, melt the ghee and cook the onion until soft. Add the garlic and cook for another minute, until fragrant.
2. Add the pumpkin and sweet potatoes and cook for several minutes.
3. Add the stock, season with salt and pepper, bring to a boil and let simmer for about 25 minutes, until the sweet potatoes are tender.
4. Stir the coconut milk in and use your blender to blend, in batch, to the consistency of a purée.  Add cut up apple
5. If necessary, put the soup back in the pot to reheat before serving.
6. A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand.
7. Serve with an extra dash of coconut milk or cream swirled on top of each bowl.