Pumpkin soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 180 fan-forced. Peel all vegetables and cut into roasting size

Step 2

Place all vegetables in single layer on oven trays. Drizzle with olive oil and sprinkle with kosher salt and place in the preheated oven for 30 minutes

Step 3

Start heating chicken stock in slow cooker while vegetables are in the oven

Step 4

Once vegetables are done in the oven place in the slow cooker along with the garlic, MSG and pepper. Give it all a rough mix

Step 5

Put it on high for 2 hours or low for 4 hours

Step 6

Once done blend til smooth and add milk. Cream can be used as well, but for a healthy option milk will do just fine

Step 7

Put on high for another 20 minutes, mixing throughout to ensure the milk combines. Then serve with crusty buttered bread