Pumpkin sweet potato soup

Instructions

1. Peel and cut pumpkin and boniato into cubes and set to the side.
2. In a large saucepan over medium high heat sweat onions,  peppers, and rosemary in olive oil unter tender to the touch.
3. Add sweet potato, pumpkin, garlic, ginger and spices. Stir until well coated and cook for one minute
4. Add white cooking wine to deglaze bottom of the pan
5. Add vegetable stock and simmer 20-25 minutes or until vegetables are tender.
6. Use a blender or food processor to blend soup until desired consistency
7. Add olive oil, almond milk, and a little extra stock or water to thin the soup if you wish
8. Garnish with zucchini (optional)