Roasted Pumpkin Soup

Ingredients

• pumpkin flesh, cubed — 1kg
• vegetable stock — 750ml
• double cream — 100ml
• onion, diced — 1 medium
• garlic cloves, crushed — 3 cloves
• olive oil — 2 tbsp
• ground ginger — 1 tsp
• ground nutmeg — 0.5 tsp

Method

1. 1

   Preheat your oven to 200C/180C fan.

2. 2

   Toss the cubed pumpkin with 1 tbsp of olive oil and a pinch of salt on the roasting tray. Roast for 30-35 minutes until tender and slightly caramelised.

3. 3

   While the pumpkin roasts, heat the remaining 1 tbsp of olive oil in a large saucepan over medium heat.

4. 4

   Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic, ginger, and nutmeg, and cook for another minute until fragrant.

5. 5

   Add the roasted pumpkin to the saucepan, then pour in the vegetable stock.

6. 6

   Bring to a gentle simmer for 10 minutes to allow the flavours to meld.

7. 7

   Use a stick blender to purée the soup until completely smooth and velvety.

8. 8

   Stir in the double cream and season with salt and pepper to taste before serving.