Ingredients:
2 cloves garlic
2 onions, chopped
A little vegetable oil or vegan margarine
The flesh of 1 pumpkin
1 cup malunggay leaves
3 to 4 cups of soya milk
seasalt to taste
freshly ground black or mixed pepper to taste
Fry the garlic and onion in the oil or margarine for a few minutes until soft then add the pumpkin and salt and cook for a further few minutes. Add the soya milk and bring to the boil - reduce heat and simmer gently until the pumpkin flesh is soft. Place the soup in a liquidiser and blend until smooth and frothy. Bring back to heat then add the malunggay and boil for a minute. Add the pepper - we find it a good idea to let everyone add their own.