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
1 pumpkin approx. 1.5kg
3 cloves of Garlic
1 litre Vegetable stock
- 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.
- Cook for 1 hour at 170ºC until soft and slightly caramelised at the edges.
- 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.
- When the pumpkin is done add to the pan of vegetables along with the vegetable stock. Blend to your preferred consistency.
- Then Enjoy!