Roast Pumpkin Soup

Ingredients:

• 2kg (4 1/2 pounds) approximately of pumpkin (pumpkin has 2.8g of sugar per 100g and 6g of carbs)
• 2 Tbsp olive oil
• 4 cups home made chicken stock with bone
• 1 1/2 cups water
• salt and ground black pepper
• ½ tsp onion or garlic flakes
• 1 tsp dried tarragon leaves
• pinch of mild curry powder (optional, but tasty!)

Directions:
1. Prepare pumpkin by cutting in half and removing the seeds. Brush with oil; placing onto
baking sheet in hot oven (350F); cut side facing down and bake for about 1 hour or until
done.
2. When cooked, scoop out pumpkin flesh with a spoon and place into a large cooking pot.
Add stock and water.Add garlic flakes, tarragon leaves, curry powder and seasonings,
mix well with hand held stick blender until smooth.
3. Place pot on a medium to high heat and bring to the boil. Reduce heat to very low and
simmer for about 1 hour; stirring occasionally. (Add 1/4 cup cream cheese at this point if
desired)
4. Blend once slightly cooled and re heat if required.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear