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Roast Pumpkin Soup

A lovely full of flavour soup with the option to make it good for people watching their weight


  • 1/4 of a whole pumpkin

  • 2x oions

  • 1x whole garlic skin on

  • 2 cups of chicken stock (i use vegeta gourmet stock)

  • 2 carrots

  • 1x thumb of ginger

  • 1x 375ml can of carnation milk or 1 cup of cream


  • 1.

    Roughly chop up your pumpkin in to chunks with skin on

  • 2.

    Roughly chop up you oinons in to chunks skin on

  • 3.

    1 whole garlic skin on

  • 4.

    Roughly chop up carrots skin on.

  • 5.

    Drizzel with olive oil and in to oven to roast until soft.

  • 6.

    Remove skin from pumpkin and place the rest on the roasted vegetables in to the blender. Blend untill smooth adding the chiken stock.

  • 7.

    Pour in to medium size pot along with can of carnation milk or cream. Add a little more water if you require it thinner.

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