Ingredients:
- 500g
roasted pumpkin, cubed
- 5tbsp
celery, chopped
- 1 spring
onion, chopped
- 1 green
chilli
- Seasoning
- 1 sachet
Bimuno Immunity
- 400ml
stock/liquid bone broth
- 2 tbsp
walnut halves, toasted
- Topping:
1tbsp coconut milk or crème fraiche
Method:
- Preheat
your oven to 180C (fan).
- Halve your pumpkin, scoop
out the seeds and place in the oven on a tray and roast for 45-60 minutes then
remove to cool down.
- Chop your celery, chilli and
spring onions, add to a pan with oil and sauté for 4-5 mins.
- Pop your celery, chilli,
spring onions and pumpkin in a blender and blitz.
- Pour into a pan with your
400ml of stock and a Bimuno sachet and slowly heat through until piping hot.
- Whilst heating the soup, add
your walnuts to a frying pan on a low heat and toast gently for 3-4 minutes,
turning regularly.
