Last week I promised you a step-by-step guide to making a great Pumpkin Soup. The said pumpkin was bought from our local market and cost around US$1.40 (bargain!).
Cut pumpkin into quarters
Put on a baking tray with an onion. Sprinkle with olive oil & black pepper.
Roast in a oven pre-heated to 180 degrees for around 30 mins until lightly roasted and soft.
Scoop out the flesh & place in a saucepan with the onion, any dried herbs you like (I used oregano) and ground cumin. Add chicken stock.
Blend all ingredients together and simmer for 15 minutes or until reduced to preferred consistency. Can be cooled & frozen at this point.
Serve with any fresh herbs (basil) and enjoy!
Don’t forget you can wash and roast the pumpkin seeds too for a healthy snack.