Pumpkin Soup with Roti
Farrah’s Wraps of your choice
(We like Farrah’s Garlic Butter wraps or Fire Roasted Pepper)
1.2kg Pumpkin, peeled and cut into 3cm chunks
1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 tsp ground cumin
1 ½ tsp’s thyme leaves
Salt and pepper
2 cups hot chicken stock
2 -3 Tbsp lemon juice
¼ cup plain yoghurt
Parsley, finely chopped
Preheat oven to 200°C. Line an oven tray with baking paper.
Toss pumpkin, onion, garlic, olive oil, cumin and thyme in the baking tray. Season with salt and pepper and roast for 40-45 minutes until pumpkin is soft and caramelised.
Transfer mixture to a blender, pour in the chicken stock and blend until smooth. You can use more or less chicken stock to reach your desired consistency. Season with lemon juice and salt and pepper to taste.
For the Roti, heat a frying pan and add 1tsp of oil. Place one wrap in the fry pan at a time and cook until golden brown on both sides. Repeat with the remaining wraps
Serve the soup and roti hot with yoghurt, parsley and pumpkin seeds.