Preheat the oven at 200*C for 10 mins.
Drizzle little oil on the diced pumpkin and roast for 20 mins.
In a cooker, sauté onion, garlic and roasted pumpkin, until soft.
Cool and blend with vegetable stock, add salt and boil.
Our hot, winter special, immunity boosting
Pumpkin and thyme soup is ready.
In a cooker, take 1 tsp olive oil and sauté 2 tbsp chopped spring onions, 2 cloves of garlic. To this, add mixed veggies ( mushrooms, carrots, green beans, corns and bell peppers, sprouts) Add 2 cups
Pressure cook 1 chopped each of beetroot, carrot, ghia and 2 tomatoes with 2-3 smashed garlic cloves and 1/2 inch whole ginger. Once the lid opens, remove garlic and ginger. Blend and sieve the rest i