Pumpkin & Butternut squash soup with #OPB Sour cream

This quick and easy Autumn / Fall soup is perfect for warming and comforting you and the family on the colder evenings, also using up the carved Pumpkin bits to make this tasty (trick or) treat

Ingredients

 Guts of pumpkin

Skinless butternut squash

Chopped onion (don’t cry now)

Blood of coconut (small tin of coconut milk)

Sweet chilli sauce as much as you dare

Couple litres of vegetable stock 

Blob of #OPB Sour cream

Pumpkin seeds for garnish

Method

Get a large pot and add the Pumpkin, butternut squash, chopped onion and vegetable stock bring to a boil.

Then turn down to a simmer, cook the vegetables until soft and ready for blending.

Add the tin of coconut milk and a good dash of sweet chilli sauce (this brings a lovely level of heat/ spice to the soup.)

Blend all ingredients together until the soup is smooth and creamy.

 Ladle out in to the serving bowls and dress with OPB Sour cream and pumpkin seeds then enjoy.