Spicy Pumpkin Soup

Method

1. In a large pan, heat the Original Whirl with ½ tsp salt and some pepper.
   

2. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash.
   

3. Continue to cook for 10 mins to give everything a bit of colour.
   

4. Add the coconut milk and 1 litre water, or enough to cover the mixture.
   

5. Turn the heat up and bring to the boil, then reduce the heat to a simmer.
   

6. Cook for 20 mins until the squash is mushy.
   

7. Allow to cool and blitz with a food processor - the soup should be smooth but thick.
   

8. Garnish with pumpkin seeds.