Pumpkin soup

2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1 kg pumpkin, deseeded, peeled and cut into chunks
700ml vegetable stock
200ml Sno Pro/Loprofin Drink
Salt, pepper and fresh herbs, to taste

1. Heat olive oil in a large saucepan.
2. Add the onions and garlic and gently cook for 5 mins, until soft but not coloured.
3. Add the pumpkin to the saucepan and cook for a further 8 10 mins, stirring occasionally.
4. Pour the vegetable stock into the saucepan. Bring to the boil and simmer for 20 mins until the squash is very soft.
5. Blend the soup to a smooth consistency and return to the saucepan. Pour in the Sno Pro/Loprofin and gently reheat.
6. Serve with a sprinkle of fresh herbs and Loprofin Bread or homemade low protein croutons.