Updated: Oct 10, 2019
About 100g red pumpkin, cut into chunks
1 pinch dried chili flakes
1 pinch cumin powder
½ onion, diced
Salt & pepper
½ tsp. olive oil
½ tsp. dried sage
1-cup veg stock
1. Place the pumpkin chunks into a baking tray. Top with salt, chili flakes and cumin powder and bake at 200 degrees C for about 40 minutes or until cooked soft.
2. In a soup pot heat the olive oil adding the onion and sage.
3. When onions turn pink add the cooked squash and the stock.
4. Bring to a boil and then puree. If soup is too thick add a little more stock.