Pea and gem squash soup

Ingredients 2 roughly cubed gem squash pumpkins 1 1/2 cups of frozen peas 1 roughly cubed sweet potato 1 chopped onion 3 cups of hot water 2 tablespoons Chinese 5 spice 2 beef curry stick cubes Sour cream (for pouring) Handful of sweet corn kernels and micro herbs (for garnish)

Method 1. Melt stock cubes in the hot water. 2. Combine the veggies in a large, deep saucepan and pour stock liquid over veg. 3. Season veg with the 5 spice and cook for 30 - 40 minutes 4. When veggies are cooked, blitz with handheld blender til smooth. 5. Dish up soup and garnish with cooked kernals, cream and microherbs. 6. Serve with some bread to lap up the yummy soup.