Cooking Instructions

• preheat the oven to 180′ and cover a large baking tray with tin foil.
• Remove the skin of your pumpkin and chop it up.
• Place the pumpkin in a sandwich bag and sprinkle 1tsp of pumpkin spice and 1/2 tsp of salt in with it. Hold the opening tight and shake it about till it covers the Pumpkin.
• Pour the pumpkin onto the baking tray and bake for 40mins.
• 20mins in the roasting it’s time to prep the rest of the veg.
• Chop up your onion and mince your garlic.
• Bring a large saucepan to medium heat and spray with fry light.
• Add the onion and garlic stirring to release their fragrance until soft.
• Add a little salt and the ginger and turmeric – continue to stir.
• Boil your kettle and make up the stock.
• Add the stock to the onions and garlic and bring to a simmer.
• Remove the Pumpkin from the oven and add to the rest of the ingredients.
• Leave to simmer for 10 mins.
• When you are happy the Pumpkin is soft add a little more pumpkin spice to the mix.
• Pop it in a blender and purée.
• Serve immediately or allow it to cool and take it with you on your travels.

Ingredients

• 1 onion
• 2 cloves of garlic
• 1kg pumpkin
• 1tsp turmeric
• 1 tsp ginger
• 900ml vegetable stock

Ingredients of pumpkin spice

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons nutmeg
• 1 ½ teaspoon ground allspice
• 1 ½ teaspoon ground cloves

Summary

The description has the ingredients for 4 portions. You can either have this a few times a week or freeze the rest for another day… These meals are ideal to whip up when you have a bit of extra time. freezable and tasty, the perfect diet companion..!