Pumpkin Soup and Savoury Scones

Pumpkin Soup (Serves 4-5)

1 medium to large butternut pumpkin
6-8 medium washed potatoes
1 large brown onions
4-5 gloves garlic
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon turmeric
2 tablespoons vegetable stock powder
Enough water to just cover the vegetables

Cut pumpkin into 3cm slices, remove the skin and seeds and then cut into chunks.
Place the pumpkin, onion, garlic, stock powder and spices in a pot and cover with enough water to just cover the
Bring to the boil uncovered, then reduce the heat and let simmer rapidly until the pumpkin and potatoes are tender,
about 10 minutes.
Remove from the heat and use a stick blender to blend until smooth
Season to taste with salt and pepper
Ladle soup into bowls and top sour cream and parsley if desired. Serve with crusty bread or a savoury Scone

Savoury Sundried Tomato and Feta Scones (makes 10-12)

4 cups self raising flour
2 cups milk
100g butter softened
3 tablespoons finely chopped sundried tomatoes
120gm crumbed feta
Salt and pepper to taste
Rub butter into the flour,
Add sundried tomato and feta, make a well in the middle of bowl and add the milk.
Stir with a flat blade knife until it comes together.
Pat dough out on a floured bench to 3cm high and cut into 5cm rounds
Bake in a 200 C oven for 20-25 minutes,