Recipes
Roasted Pumpkin Soup
Ingredients
<1 chopped onion
<1 red deseeded chilli
<3 sticks of celery chopped
<3 carrots chopped
<1 tsp smoked paprika
< 1/2 tsp of Pink Himalayan salt
<3 cloves of pressed garlic
Recipe
- Heat oven to 200 deg. fan assisted
- Drizzle olive oil over chopped pumpkin and place on a bake tray
- Bake pumpkin in oven for 45-60 minutes until thoroughly soft (soft enough to scoop flesh out)
- Meanwhile heat a large pan with around 4 tbsps olive oil
- Add chopped onions, garlic and cook for 1 minute
- Add remainder of vegetables and stir
- Stir in spices
- When pumpkin has softened take off seeds with a knife (pulp should be soft and seeds easy to remove)
- Scoop out flesh of pumpkin and add to pan
- Pour in chicken stock
- Bring to boil and simmer for 45 minutes
- When thoroughly cooked and softened blend with a soup hand blender
To serve (optional) add 2 tbsps pumpkin seeds and a dollop of Organic Yoghurt and sprinkling of Parsley
Enjoy