It’s hard to pin point how I get a cold these days. My last week consisted of two Air Asia flights, coughing strangers on six trains, running in the rain, three nights of Perth winter and just general KL pollution 24 hours a day. Ah the sweet life.
There are two up sides though to being sick. Orange Is The New Black just came out and my oven is fixed…
Classic Roast Pumpkin Soup
1kg mixed pumpkin, chopped into rough cubes
2 onions, chopped in half
4 cloves of garlic, halved
1 carrot, roughly chopped
2 stalks of rosemary
2 celery sticks, roughly chopped
1L chicken or veg stock
Salt and pepper
Pre heat the oven to 170.
Place pumpkin, garlic, carrot, onion and rosemary on a large baking tray. Drizzle with oil oil then bake for 15-20 minutes until veggies are soft and golden.
Place roasted veg along with the celery in a large pot and pour in the chicken stock and salt and pepper. Cook for 30 minutes on a low heat. Using a food processor or handheld blender, mix until smooth.