Ingredients

• 2 tablespoons olive oil
• 2 onions, coarsely chopped
• 2 garlic cloves, crushed
• 4 cups reduced salt chicken stock
• 2 medium butternut pumpkins (approx 4kg) diced, peeled
• 6 tablespoons tomato paste
• Parsley and toasted pepitas, to garnish

Method

1. Heat oil in a saucepan over medium heat, add onion and cook for 15 minutes or until lightly coloured
2. Add garlic and stir for one minute or until fragrant
3. Add stock, pumpkin and tomato paste, bring to a simmer, cook for 15 minutes or until pumpkin is tender
4. Transfer to a blender in batches, blend until very smooth
5. Serve garnished with parsley and pumpkin seeds and a wholemeal bread roll.

Nutrition information panel