Malunggay-Pumpkin Soup


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.