Maple Roasted Pumpkin Soup | Mackle Family Cook Book | Umami

Ingredients

• Soup
• 1.2 kg butternut or pumpkin peeled and cut into 3cm chunks
• 1 red onion cut into 2cm wedges
• ½ small bulb garlic cut the bulb of garlic in half horizontally
• 1 ½ tablespoons maple syrup
• ½ tablespoons olive oil
• 1 teaspoon ground cumin
• 1 ½ teaspoons thyme leaves
• salt and freshly ground black pepper
• 1 ½ – 2 cups hot chicken stock
• 2-3 tablespoons lemon juice
• To serve:
• 100 g haloumi cheese cut into 1cm-thick slices
• ½ red chilli finely chopped
• 2 tablespoons mint leaves 2 sliced
• ¼ cup natural thick greek yoghurt
• flat-leaf parsley or coriander/cilantro finely chopped