Pumpkin Soup

Ingredients

For 4 portions

• 🎃 1,200g winter squash
• 🥕 150g carrots
• 🏺 25ml olive oil
• 🧅 150g onions
• 🧄 9g garlic
• 🪴 10g ginger
• 🥕 800ml vegetable broth (rehydrated stock cube)
• 🥥 200ml coconut milk, canned
• 🌿 1g nutmeg
• 🌿 1g black pepper
• 🌰 40g pumpkin seeds

Method

1. Heat the oven to 200°C (180°C fan).
2. Peel the pumpkin, scoop out the seeds and cut the flesh into 3 cm chunks. The weight given is for the whole pumpkin before peeling. Slice the carrots.
3. Toss the pumpkin and carrots with 15 ml of the oil and spread out on a large baking tray. Roast for 35 minutes, turning once, until soft and caramelised at the edges.
4. Meanwhile, toast the pumpkin seeds in a dry pan for 3 minutes, until they pop. Set aside.
5. Chop the onion, garlic and ginger. Heat the rest of the oil in a large pan and cook the onion for 8 minutes, until soft. Add the garlic and ginger and stir for 1 minute.
6. Add the roasted vegetables and stock, bring to the boil and simmer for 5 minutes.
7. Add the coconut milk and nutmeg, keeping back a few spoonfuls of coconut milk to serve. Blend until completely smooth.
8. Reheat gently, season with pepper and salt, and thin with a little water if needed.
9. Serve in warm bowls with a swirl of coconut milk and the toasted seeds.