Ingredients
- pumpkin seeds 2 tbsp
- oil a drizzle
- ground cumin 1/2 tsp
- dried chilli a pinch
- garlic salt a pinch
- feta cheese 50g
- butternut squash soup 1 tub/tin
Method
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Step 1
Toss the pumpkin seeds with a drizzle of oil, ground cumin and a pinch each of dried chilli flakes and garlic salt. Crumble the feta and serve on hot butternut squash soup with the pumpkin seeds.
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Step 2
Spread on a small baking sheet then toast at 200C/fan 180C/gas 6 for 10 minutes.
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Step 3
Crumble the feta and serve on hot butternut squash soup with the pumpkin seeds.
