Creamy Roast Pumpkin Soup

Creamy roast pumpkin soup is the ultimate comfort food, perfect for any season.

Roasting the pumpkin brings out its natural sweetness and deepens the flavour, while a blend of spices and a splash of cream create a velvety, rich texture.

This soup is not only delicious, but it's also a nutritious and satisfying meal.

Ingredients:

Makes approximately 4 portions, or 6 cups.

• 1.2 kg (2.5 lb) pumpkin, peeled and deseeded, and cut into chunks
• 3 tablespoons oil
• 1 brown onion, diced
• 4 cloves garlic, crushed
• Salt and pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 4 cups vegetable stock or broth
• 1/2 cup cream or coconut cream

Method:

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
• Arrange the pumpkin on a baking tray. Drizzle with oil and liberally season with salt and pepper.
• Roast for approximately 20-25 minutes or until it's soft and slightly caramelised on the edges.
• Add another drizzle of oil to a large pot and bring to a medium heat.
• Add the onion and spices, and sweat until soft and translucent.
• Add the garlic, and sauté until fragrant.
• Add the vegetable stock and roasted pumpkin.
• Bring to the boil, then reduce the heat and simmer for approximately 20 minutes.
• Add the cream or coconut cream, remove from the heat, and allow to cool for about 5 minutes.
• Blend until smooth.
• Taste and adjust the seasoning if necessary.

Serving suggestions:

• Top each serving with a feathered cream design, small croutons, freshly chopped parsley and a few black sesame seeds.