CLEAN PUMPKIN SOUP

- 1/2 butternut pumpkin chopped & skinned
- 1/2 red capsicum
- 1/2 white onion
- 1 cup chicken stock
- 1 chopped carrot
- 1 teaspoon olive oil
- 1 Teaspoon Garlic

Chop vegetables and place on a baking tray. toss with garlic and olive oil. Bake on 180c till cooked. add to blender with chicken stock and blend. I added a teaspoon of Greek yoghurt just for a bit more flavor.

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