Pumpkin and sweet potato Soup Serves 6

• 500g butternut pumpkin cut in half .
• 300g of sweet potatoes cut in half.
• 4 cups of vegetable or chicken stock.
• 6 ranchero tostadas coarsely broken.
• Salt and pepper 

Method:

1. Put your pumpkin and sweet potatoes in a baking tray and season with salt and pepper.
2. Bake for 30 minutes at 170 degrees.
3. Remove from oven and let it cool down.
4. Using a spoon remove the seeds from the pinking.
5. Peal the sweet potato and pumpkin and put in a large sauce pan, add the stock and season with salt and pepper 

Using a stick blender to pure until smooth adding a bit of water If need it.

• Heat for 5 minutes or until heated through 

Divide the soup in deep bowls and serve with the pieces of tostada

Buen provecho,