• prep: 0 hr
• cook: 0 hr
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servings:

Roasting the pumpkin gives a lovely sweetness to the soup. To keep the sodium down we use massel vegetable stock which is low in sodium and gluten free. Our recipe actually makes 2 very large serves however suits 4 people for an entree or starter. This recipe is low fat, low sodium, low sugar, dairy free, gluten free, and vegetarian.

• Ingredients 1 butternut pumpkin (aka butternut squash) 700g after peeled and cut 1 tbsp. olive oil for onions & 1 tsp. for pumpkin 2 small cloves garlic, crushed 2 tsp. vegetable stock, low sodium 2 cup water, heated Sprinkle thyme S & P to taste

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