Who doesn't love pumpkin soup? Make a large pot then freeze in small containers and pull out of your freezer as a quick and healthy meal. The key for flavour on this is to makes sure you have a bright orange pumpkin!
Ingredients (serves 5-6)
1 medium pumpkin
1 onion, diced
2 cloves garlic
30g butter or olive oil
1L of chicken stock
Pre-heat the oven to 180 degrees and pre-line a try with baking paper.
Cut the pumpkin up into small chunks, drizzle with some olive oil and season with salt and pepper. Place in the oven to roast for 20-30 minutes until cooked.
Heat the butter in a large pot over medium heat. Add the diced onion, garlic and sauté for 3-5 minutes until nice and brown.
Pour in the chicken stock and roast pumpkin. Simmer on low for 5 minutes then puree and season to your preference.