Set Lunch....

Creamy Pumpkin Soup
Garlic & Herb Rice wif Pan-Fried Salmon

Creamy Pumpkin Soup 
Ingredient

• 800gm pumpkin (after skin n seeds removed), cubed
• 2.5 cups chicken stock
• 1 large onion, cubed
• 5 cloves garlic, chopped
• 2 tbsp olive oil
• 1 tsp oregano (optional)

Method

1. Melt butter with the oil in a deep saucepan. Add garlic and saute for 1 mins. Add onion and cook slowly till soft.
2. Add pumpkin and herbs and stir-fry for 3 mins. Add stock and simmer for 10 mins until pumpkin is tender. Cool.
3. In a food blender, process the mixture in batches until smooth. Return to saucepan. Add salt and pepper to taste and stir over low heat to heat up. Serve with a dallop of natural yoghurt.

Garlic & Butter Herb Rice : Melt 1 tbsp butter and saute 6 cloves garlic (minced) till slightly brown, add 3 cups cooked rice and 1 tsp mixed herbs and stir-fry on high fire.  Add 4-5 tbsp chicken stock, salt & pepper to taste.