Pumpkin Soup

This autumnal treat is perfect as a comforting lunch or a cosy dinner. So grab a pumpkin (before they get carved) and make this yummy Halloween soup! We think its #squashgoals – get it? Squash? 😂

 

Serves 6     Time 1hr 15mins   Easy

 

Ingredients:

1 pumpkin approx. 1.5kg

3 cloves of Garlic

1 onion

1 celery

Fry lite

Rosemary

1 litre Vegetable stock

 

Method:

  1. Half the pumpkin and remove the seeds, chop into chunks and place on roasting trays. Spray a couple of sprays of Fry Lite over the pumpkins and sprinkle with rosemary.
  2. Cook for 1 hour at 170ºC until soft and slightly caramelised at the edges.
  3. In the meantime chop the onion, garlic & carrot, then place in a saucepan with some Fry Lite and cook until soft and sweet but not coloured.
  4. When the pumpkin is done add to the pan of vegetables along with the vegetable stock. Blend to your preferred consistency.
  5. Then Enjoy!

 

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