Roasted Pumpkin Soup

A delicious, seasonal soup to feed the family.

Ingredients

500g roast squash
3 cloves garlic
1 onion (red or white)
1 tsp cumin seeds
700ml vegetable stock

Method

Roughly chop the squash, scooping out the inside and putting to one side to save for later use
Place onto a baking tray and lightly drizzle in oil and season with salt, pepper and cumin seeds
Roast for 20 mins or until caramelised
Meanwhile, dice an onion and sweat in pan with oil for 5 mins
Then adding the roasted squash and 700mls veg stock and let simmer for a further 20 mins
Using a blender, puree the soup and season to taste