PUMPKIN SOUP WITH CHEESY WRAPS

Farrah’s Wraps of your choice
Grated Cheese

Pumpkin, peeled and cut into 3cm chunks
Onion, roughly chopped
Garlic cloves, roughly chopped
Olive oil
Ground cumin
Thyme
Salt and pepper
Chicken stock
Lemon juice

To serve:
Plain yoghurt
Parsley, finely chopped
Pumpkin seeds 

Preheat oven to 200°C. Line an oven tray with baking paper.

Toss pumpkin, onion, garlic, olive oil, cumin and thyme in the baking tray. Season with salt and pepper and roast for 40-45 minutes until pumpkin is soft and caramelised.

Transfer mixture to a blender, pour in the chicken stock and blend until smooth. You can use more or less chicken stock to reach your desired consistency. Season with lemon juice and salt and pepper to taste.

For the cheesy wrap, heat a frying pan and add 1tsp of oil. Place the grated cheese onto one wrap and top with another wrap. Cook in the fry pan until golden brown on both sides. Repeat with the remaining wraps.

Serve the soup and cheesy wraps hot with yoghurt, parsley and pumpkin seeds.