Creamy Pumpkin Soup

I moved away from the Coast a few months back and it has been SO much hotter than I'm used to. Which I absolutely hate. However, it apparently cools down a lot earlier in the year and therefore here I am smashing in pumpkin soup in EARLY MARCH?! Absolute craziness. I'm not complaining though. This pumpkin soup is the best thing in the whole entire world and I will happily be eating it for every single meal until about November.

This pumpkin soup makes about five servings and is PERFECT for meal-prepping as it stores well and can easily be frozen.

What You'll Need:

• One large butternut pumpkin ("squash")
• Two medium sized sweet potatoes
• Two white potatoes
• Two carrots
• One onion
• 1L of veggie stock (choose a no oil / low sodium one if possible!)
• cinnamon, tumeric, ginger, garlic powder and chili flakes to taste

What You'll Need To Do:

1. Place all of the veggies chopped up into a large pot. Try to chop the veggies up as small as you can!
2. Cover the vegetables with the veggie stock and cover.
3. Boil for around 20 minutes or until completely soft.
4. Place all of the vegetables into a high-speed blender with approximately half of the liquid - you can use more if you prefer it less thick.
5. Add in the spices to taste.
6. Blend until completely processed and smooth.
7. Enjoy!