Spicey Pumkin Soup

            Recipe serves 2

Pumpkin 500g - chopped and roasted in olive oil
Garlic 2 cloves                                                                     
4 shallots chopped
2tsp curry powder
1/2 tsp ground coriander 
pinch cayenne pepper
Stock (vegetable or chicken 800mls)                                                                        Cup of milk

Method:

1. Cook shallots in small amount of olive oil 
2. Peel pumpkin cut into chunks and roast in oven until tender
3. Add garlic and spices, add roasted pumkin and stock
4. Bring to boil and simmer about 15 mins
5. Add cup of milk, stir in
6. Put all ingredients into blender, blend until smooth soup
7. Serve with wholegrain roll 

Nutritional Content per serving 195 kcal, 18g carbohydrate 6g protein, 11g fat