Pumpkin and Tomato Soup with Pesto swirl and Easy Garlic Croutons (Vegan)

Garlic and Spinach Pesto
2 tablespoon of garlic
1 tablespoon of oregano (my favourite herb).
1 tablespoon of sunflower seeds
2 handfulls of baby spinach
2 teaspoons of oil of your choice

Step 1: Put all ingredients into a small frypan and saute until sunflower seeds have toasted lightly and spinach wilted.

Step 2: Transfer to a food processor and mix till you get your desired consistency.

Step 3: I placed mixture into a large piping container to swirl it over the soup but you could use a spoon to dollop it too.







Garlic Croutons 
1 stick of Coles Brand Garlic Bread (which you'll find in the cold section with the pasta - this brand is vegan friendly).

Step 1: Preheat oven to 160

Step 2: Cut garlic bread into chunky pieces and arrange in a single layer on a tray lined with alfoil

Step 3: Cook for 20 minutes, turning once whilst cooking so both sides get crunchy.

Pumpkin and Tomato Soup

2 small Kent Pumpkins (but any variety will do).
2 carrots
1 large can of crushed tomato 810g
1.5 - 2 litres of vegetable stock

Step 1: Peel and cut pumpkin into cubes. And peel and cut carrots into 2cm rounds.

Step 2: Place all ingredients into a large saucepan (with lid) and bring to boil. Once boiling turn the heat down and simmer for 1 hour.

Step 3: Let cool slightly then pulverise in food processor until smooth.

Serves approx 6