Ingredients:

1 big butternut pumpkin
3 carrots
1/2 head of cauliflower
1 tblsp ginger
1 tsp garlic
Chicken stock to cover

Method:
Cook until vegetables are soft and blend in blender or with bar mix.

Serve with chilli puffs and yoghurt and sprinkle Pangkarra Chickpea Puffs on the soup!