Ingredients:

• 6 scoops of Glucerna Powder
• 650 g pumpkin, chopped into small cubes
• 2 cloves garlic
• ½ small onion, diced
• 2½ cups vegetables stock
• ½ teaspoon cumin
• ½ teaspoon nutmeg
• 1 tablespoon extra virgin olive oil
• Salt and pepper to season

Method:

1. Pre-heat oven to 180°C.
2. Place pumpkin and garlic cloves on baking tray and drizzle with oil.
3. Roast pumpkin and garlic for 20 minutes or until pumpkin is cooked all the way through.
4. Cook onions until slightly soft with nutmeg, cumin, salt and pepper in medium soup pot.
5. Add pumpkin and vegetable stock and bring to boil.
6. Lower to simmer and cook for 15 minutes.
7. Peel garlic and add to soup.
8. Add Glucerna Powder and stir through.
9. Use stick blender to puree.

Serve with cream and fresh herbs

Nutrition content per serve:

• Energy: 819 kJ
• Protein: 7.1 g
• Fat: 8.4 g
• Saturated Fat: 1.2 g
• Carbohydrate: 19.2 g
• Sugars: 11.1 g
• Fibre: 4.4 g
• Sodium: 641 mg