recepi

Roasted pumpkin and garlic soup.
Ingredients.
1 kg pumpkin,peeled and cut in cubes
6 cloves
1 large brown onion,chopped
1 large carrot, chopped
1 stick of celery, chopped
1 teaspoon cumin
4 cups of good quality chiken stock
chopped chives to serve,
choose salt-reduced whenever possible

medhod
Roast pumpkin and garlic on a lightly oiled oven tray.
for about 30 minutes at 180'C, until pumpkin soft but not brown.
While pumpkin and garlic are roasting ,fry in a dash of oil, the onion, carrot, celery and cumin,
until onion is soft. Add chicken stock. Bring to boil and then stimmer for 20 minutes. Add pumpkin to the stock and vegetables and remove from heat. Once slightly cooled,add the garlic and puree the soup until smooth.Gently reheat when required and serve sprinkled with chives.


recepi asal from Herbs Health