Heart warming winter food!

Here is one of our favourite recipes... enjoy when its cold outside and all you want to do is rug up and eat something warm and delicious!

ROAST HONEY PUMPKIN SOUP
Serves 4 + leftovers for freezing

Ingredients:
1 kilo of butternut pumpkin peeled and seeded and cut into chunks
2 carrots peeled and cut into chunks
1 brown onion peeled and cut into chunks
2 tbsp of honey
1 lt. chicken stock (give or take)
Crusty bread to serve (like sourdough or pane di casa)

Method:
Pre-heat the oven to 190 C. In the meantime arrange your vegetables on a roasting tray and pour over the honey. Roast for 1 hour in the middle of the oven until golden brown.
Once the vegetables are cooked transfer to a saucepan and cover with the chicken stock, boil for 5 minutes then puree the soup, either in the blender or using a stick blender. You can adjust the consistency using chicken stock. Season to taste with salt and cracked pepper. Serve with crusty bread!
It is a delish and addictive soup!

Food Facts:

• Pumpkin has a low G, is high in fibre, a good source of potassium, a rich source of betacarotene and vitamin C.
• It's not just the flesh! try the seeds, toasted on muesli or as a snack

Other ways with Pumpkin:

• Try roasting butternut pumpkin chunks with a dash of olive oil, cracked pepper and fresh sprigs of thyme as a side dish that goes very well with a roast dinner!
• Layer your lasagna with thinly sliced roast butternut pumpkin. Even better if the pumpkin is roasted with cinnamon infused olive oil!
• Try putting roast pumpkin pieces in chicken Rogan Josh curry to add an element of sweetness(it's probably not authentic, but it sure is delicious!)