Pumpkin & Squash Soup

1. Peel and chop the onion, carrot, celery, rosemary leaves, pumpkin flesh, and butternut squash. Mince the garlic clove.
2. Take a large saucepan and add 1 tablespoon of olive oil. Set to a low heat and add in the onion and garlic. Cook for 1-2 minutes until tender.
3. Add in chopped rosemary leaves and cook for about a minute.
4. Add the chopped celery, carrot, butternut squash, and pumpkin pieces. Heat for roughly 3-4 minutes then add in the chicken stock and egg whites. Bring to a boil.
5. Simmer for 30 minutes, topping up with a little water if necessary.
   
6. Blend the soup with a handheld blender.
7. OPTIONAL: Add water to the soup to alter the consistency or to make it creamier, add coconut milk.
8. Scatter on coriander leaves to serve.

Sour Cream 'Cobwebs'

1. First, place sour cream in a piping tool or in a plastic sandwich bag. Cut a small snip in the corner of the bag.
2. Squeeze it out over the soup bowl so that it makes a series of circles, one inside the other.
3. Start with a large circle near the edge of your bowl or pumpkin shell. Then make a smaller one inside that and a smaller one insider that, working your way to the middle, making various circles.
4. Take a toothpick and start with that small circle in the middle. Make a straight line from that circle, out to the edge of the bowl or pumpkin shell, pulling past all the other circles as you do so. This will connect each circle to each other.
5. Repeat this all the way around until the sour cream starts to look like a cobweb.