Recipe: Crock-pot chili (Roasted West Indian Pumpkin soup)

Ingredients (8 Portions):

1. 0.75 Lit veg stock

2. 1.5 teaspoon salt

3. 400 gms pumpkin puree

4. 1 table spoon fresh chopped parsley

5. 75 gms chopped onions

6. ½ tablespoon of chopped fresh thyme

7. 1 clove garlic mince

8. 100 ml of fresh cream

9. 5no. of whole black pepper corn

Method:

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.