Who’s been tempted to sit around and eat junk food whilst being stuck inside? I know I could do with a vege injection! This delish healthy soup a little spicy and all kinds of comforting.
- 1/2 small pumpkin
- 4 cloves of garlic
- 1 cube of vege stock
- 1 cup boiling water
- 1/2 tsp ground nutmeg
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- 50g butter
- Wholemeal pita bread
- Olive oil
The first step is cutting the pumpkin into smaller pieces for boiling. When the pumpkin is soft, drain and let sit until slightly cooled.
Whilst the pumpkin is cooling, cut the wholemeal pita into wedges, drizzle with olive oil, season with salt and pepper and bake at 180 degrees celcius until golden brown.
Cut the skin off the pumpkin.
Use a garlic press to mince the 4 garlic cloves.
Fry the garlic in the butter until fragrant.
Add the vege stock to one cup of boiling water to allow the stock to dissolve.
Put the pumpkin, half the stock, garlic and butter into a blender and blitz until smooth. Add in the paprika, chilli, and nutmeg plus salt and pepper to taste. If you prefer a thinner consistency just add a little of the leftover stock. Blitz once more, then put the soup back into the boiling pot to heat it through.
Garnish with pumpkin and sunflower seeds, and enjoy with the crunchy pita.