Pumpkin Soup

By Eleni Cassar

Ingredients:

1/2 a large butternut pumpkin OR 1 small

1 brown onion

4-5 garlic cloves

2 cm cube or piece of ginger

500ml bone broth (chicken) OR 2 stock cubes and approx 500 ml water

Chili flakes to taste

Salt and pepper to taste

Approx ¼ teaspoon each of dried mixed herbs, dried thyme & dried parsley

Method:

Heat 2 tbsp olive oil in a large pot over medium heat and sauté the onion. Add in the chopped garlic and ginger and add in the salt, pepper and chilli to taste.

Chop pumpkin into 2 cm cubes leaving the skin on and once the onion is translucent, add pumpkin and mix well.

Add broth or stock cubes & water. Put the lid on and bring to a boil for around 5 minutes and then down to a simmer until the pumpkin is soft and falling away from the skin. Remove from heat.

If using a blender, allow to cool completely before transferring to a blender. If using an immersion blender, you can cook and then blend in the pot.

Serve with toasted sourdough, roasted chickpeas or toasted pumpkin seeds on top :)