Vickys Sweetcorn & Pumpkin Bisque, Gluten, Dairy, Egg & Soy-Free

• 2 clove garlic, finely chopped
• 1/2 tbsp dairy-free spread/butter
• 400 grams creamed corn, free from recipe in my profile
• 210 grams pumpkin puree
• 400 ml milk of choice ie rice, coconut etc
• 1 pinch allspice
• 1 pinch cumin
• 1 salt & pepper to taste
• 1 tbsp sage leaves, finely chopped

1. Heat the butter in a pan and add the garlic.
2. Cook over a medium heat until golden
3. Add the creamed corn, pumpkin, milk and seasonings
4. Stir and simmer until the soup almost boils
5. Reduce the heat, stir in the sage, cover and simmer gently for 15 minutes
6. Season to taste and serve

clove garlic, butter, creamed corn, pumpkin puree, milk, allspice, cumin, salt, sage

Taken from cookpad.com/us/recipes/343287-vickys-sweetcorn-pumpkin-bisque-gluten-dairy-egg-soy-free (may not work)