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Per serve: 1833kJ; protein 14g; total fat 27.5g (sat. fat 13g); carbs 28g; sodium 2835mg; GI estimate low (does not include ‘to serve’ items)
1. Preheat oven to 160°C. Cut pumpkin into chunks. Put in a large bowl, add oil and nutmeg and toss to combine. Season. Transfer to a roasting pan, add garlic and bake for 1 hour or until lightly browned and well softened.
2. Put onion, celery and butter in a large saucepan over a medium heat. Cookfor 5 minutes or until onion is translucent. Squeeze garlic cloves into pan. Add pumpkin mixture and stock and stir to combine. Bring to the boil, then reduce heat to low and cook for 30 minutes.
3. Puree soup using a stick blender or food processor. Stir in cream. Top with sour cream and chives, and serve with crusty bread on the side.YOU MIGHT ALSO LIKE THIS RECIPE
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