Makes 2.5L – Serves 10.

INGREDIENTS:

• 1¼ cups of Ensure® Vanilla Powder
• 1½ whole pumpkin (approx. 1.5kg)
• chopped into small cubes
• 4 cloves garlic
• 1 onion, diced
• 1.5L vegetable stock
• 1½ tsp cumin
• 1 tsp nutmeg
• 2 tbsp extra virgin olive oil
• Salt and pepper to season

INSTRUCTIONS

1. Pre-heat oven to 180°C.
2. Place pumpkin and garlic cloves on a baking tray and drizzle with oil.
3. Roast pumpkin and garlic for 25 minutes or until pumpkin is cooked all the way through.
4. Cook onions until slightly soft with nutmeg, cumin, salt and pepper in a large soup pot.
5. Add pumpkin and vegetable stock and bring to boil.
6. Lower to simmer and cook for 20 minutes.
7. Peel garlic and add to soup.
8. Add Ensure®
9. Vanilla powder and stir through.
10. Use stick blender to puree.
11. Serve with cream and fresh herbs.

NUTRITION CONTENT PER SERVE:

• Energy (kJ) 736
• Protein (g) 6
• Total fat (g) 7
• Saturated fat (g) 1
• Carbohydrate (g) 20
• Sugar (g) 11
• Dietary fibre (g) 4
• Sodium (mg) 608

NOTE:

• For a richer, sweetly intense flavour, roast the pumpkin in a hot 170ºC oven for 1 hour to caramalise, before blending.