Garlic and Pumpkin Soup Recipe

1. Take a pumpkin and cut in half
2. Scour out two half’s of a pumpkin with a spoon, being careful not to pierce or tear the skin of the pumpkin.
3. Take the meat of pumpkin and simmer in a large pan with a shallow amount of water. Make sure the water does not cover the pumpkin meat.
4. This will take roughly about 10- 15 minutes but do keep checking until the meat is soft.
5. Crush 3 cloves of garlic and add to the pan.
6. Then add 500 ml of bone broth to the pan this can be home made – I recommend to use broth from @boroughbonebrothcompany broth site
7. Then pour the pumpkin garlic and broth into a blender and lightly blend.
8. Then pour equally into the pumpkins half
9. Drizzle some olive oil over the soup
10. Crack some black pepper
11. Slice a roasted beetroot
12. Serve and enjoy!

For the Beetroot:

1. Wash the beetroots from mud and top and tail
2. Place in the oven on a temperature of 190 for 40 mins until tender
3. Once cooled peel the beetroot and slice for the soup as a garnish.