• Phil's Recipes
• Extra tasty roasted veggies
• Healthy Fruit & Nut Slice
• Avocado and Grapefruit Salad
• Farfalle in pesto
• Pumpkin Soup
• Healthy Winter Veg Pie
• Phil's Healthy Potato Salad

Pumpkin Soup

You need:

• ½ medium butternut pumpkin
• ¼ Queensland blue pumpkin or similar
• 3 cloves garlic
• Sprig of fresh thyme
• 750ml vegetable stock (organic if possible)
• 1 stick celery
• 1 small brown onion
• 75 g of Taleggio cheese

Method:
Heat oven to 160C.  Chop pumpkin and peel and bruise garlic with flat of a knife.  Mix in a bowl with virgin olive oil and a little rock salt and fresh ground black pepper then put on to a baking tray and bake in oven for 10 to 15 minutes or until soft BUT NOT BURNT.

Finely chop celery and onion, add to high sided pan with a good drop of virgin olive oil and sauté for 2 to 3 minutes.   Add thyme and ½ a cup of water, continue to cook on medium heat with lid on for approx 10 minutes.

Add roasted pumpkin and garlic, stir round and add stock. Cook on low heat for 10 to 15 minutes, remove thyme, crumble in Taleggio cheese, check seasoning and serve with a warm crusty sour dough roll.