Here’s an easy dinner idea – pumpkin soup.

Ingredients (serves 4)

• 1/2 medium pumpkin, peeled, seeded and diced
• 1/4 cup oil
• 2 onions, diced
• 4 cloves garlic, crushed
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp ground sumac (optional)
• 5 cups vegetable or chicken stock
• 3 tbsp lemon juice


1. Heat oven to 225°C.
2. Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through. Once cooked remove from oven.
3. Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent.
4. Add garlic and spices and continue to cook for a further minute or two.
5. Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
6. Remove from heat and blend until smooth.

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