A heartwarming winter favourite. The stuff you buy on supermarket shelves does not do pumpkins justice. So if you want to have pumpkin soup, make it from the real deal.

Ingredients:
1 kg pumpkin, chopped
60 g butter
1 onion, diced
4 C chicken stock
1/2 C milk
salt and pepper, to taste

Method:
1. Heat butter and cook onions gently until softened in stockpot.
2. Add pumpkin and stock.
3. Simmer for 20 minutes until the pumpkin is tender.
4. Blend soup until smooth.
5. Return soup to low heat and add milk, stirring gently.
6. Add salt and pepper to taste.
7. Serve.

Another favourite dip!

Ingredients:
1 lebanese cucumber, deseeded
1 C thick natural yoghurt
2 cloves garlic, crushed
1 T mint, chopped
1 t lemon juice
salt and pepper, to taste

Method:
1. Coarsely grate cucumbers and sprinkle with salt.
2. Set aside for 15 minutes.
3. Rinse cucumber well and dry with a tea towel.
4. Mix all ingredients in a bowl.
5. Season with salt and pepper to taste.
6. Chill until serving.

Yummy and very healthy dip for all occasions. *wink*

Ingredients:
2 ripe avocados
1 small tomato, finely diced
1/2 small onion, finely diced
1 clove garlic, crushed
1/2 lime, juiced
salt, to taste

Method:
1. Mash avocados.
2. Add tomato, garlic and onion,
3. Stir in lime juice.
4. Add salt to taste.
5. Chill until serving