Pumpkin Soup
Ingredients: 1.5kg pumpkin, olive oil, 1tsb dried chilli powder, 1tsb coriander, 1 large onion, 3 cloves of garlic, 1 carrot, 1 stick of celery, 1 litre hot vegetable stock (cube) and salt and pepper.
Method: Heat oven to 170C, cut pumpkin into wedges, remove seeds and drizzle with olive oil. Sprinkle chilli, coriander, salt and pepper over pumpkin. Roast for one hour until soft. Chop onion, garlic, carrot and celery and cook until soft. When squash is ready add to pan with vegetables and add hot stock. Blend with stick blender to required thickness.