Pumpkin soup for a healthy Halloween recipe

Healthy Halloween recipe ingredients (serves four)

• 800g Pumpkin, roasted
• 10g Coconut oil
• 300g Onion, finely chopped
• 50g Celery, finely chopped
• 8g Garlic, minced
• 50g White leek, roughly chopped
• 10 Large sage leaves
• Two bay leaves
• 750ml Chicken stock
• Two Granny Smith apples, grated
• 80g Chestnuts

To garnish

• 10g Mustard seeds
• 2tbsp Cider vinegar
• One tsp honey
• (Blanch mustard seeds in boiling water. Soak for 10 minutes. Drain and mix with the honey and cider vinegar).

How to make it

• Pre-heat oven to 1800C/ 3500F
• Roast the pumpkin on a non stick baking sheet for approximately 30 minutes until golden brown.
• In a thick bottomed melt the coconut oil and sweat on a medium heat until lightly golden brown, stirring occasionally. Add the roasted pumpkin. Cover with the stock. Add bay leaves and sage and simmer for 20 minutes.
• Remove the bay leaves, add the grated apple and chestnuts and blend using a stick blender or a jug blender until smooth. Pass through a fine sieve.
• Serve in bowls with the mustard seed garnish.