Halloween pumpkin soup


    1 medium pumpkin (skinned and diced)

    1 tsp coconut oil

    pinch of dried chilli

    pinch of ground cinnamon

    1 garlic clove (crushed)

    sprig of thyme

    1 ltr chicken stock

    some bread (and butter, to serve)

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Main serves 1

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Preheat oven to 180C/350 F/gas mark 4.


Place the diced pumpkin in a bowl with the oil, chilli, cinnamon, crushed garlic and thyme. Mix well.


Put the mix onto a large piece of tin foil and wrap up to make a parcel. Place in the oven for 40 minutes, until the pumpkin is soft.


Empty the parcel into a food processor and blend until smooth.


Heat the chicken stock in a pan, then add to the blender a bit at a time, stopping when the desired consistency is reached.


Season with salt and pepper to taste, and serve with bread and butter.

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