ALL FEMALE PERSONAL TRAINING TEAM IN EAST LONDON
and north Devon

Foodie Friday

Foodie Friday: The beginning of Autumn brings a need for warming, grounding food. This simple roast pumpkin soup will hit the spot. Perfect for lunch with a lovely chunk of bread.

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Ingredients:

500g pumpkin or squash

1 large onion finely chopped

500ml vegetable stock

1 tsp cumin

1 tsp smoked paprika

Olive oil

Salt&pepper

Method:

  • Remove skin and seeds from the pumpkin and cut into bitesize chunks
  • Place on baking tray, drizzle with oil, salt pepper and sprinkle over spices
  • Roast at 180 for 1 hour or until soft
  • Sweat the onion in a little oil until soft, add the baked pumpkin pieces, chicken stock and bring to the boil.
  • Blend until completely smooth. Check the seasoning and drizzle with olive oil and parsley to serve

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