Pumpkin Soup Recipe

Local chef Jimmy Boswell has been experimenting with our yoghurt, here’s one of his recipes that is perfect for winter-time …Ingredients:1kg pumpkin1 head garlic3 tablespoons olive oilSaltFresh ground pepper1 tablespoon olive oil1 onion2 stalks celery2 medium carrots1/2 tsp each ground cumin and cardamom1 tsp turmeric3 cups chicken or vegetable stock1/2 teaspoon fresh chilli, crushed (optional) or ¼ ground chilli powder.½ cup Raglan Coconut YoghurMethod:Cut the pumpkin into medium wedges, skin on. I don’t cut them too small since I am roasting them without peeling to get a bit of extra flavour into the pumpkin while it roasts. Toss in olive oil, season with salt and pepper in a roasting tin.Cut the top off a head of garlic and drizzle a little oil over the cloves then wrap the garlic in tin foil and add to the pumpkin. [...]