Roast Pumpkin Soup

Ingredients

• • 1kg pumpkin, peeled and cubed
• • 1 onion, chopped
• • 2 cloves garlic, whole
• • 2 tbsp olive oil
• • 1 litre vegetable stock
• • 1/2 tsp ground cumin
• • 1/2 tsp ground nutmeg
• • 100ml cream
• • Salt
• • Black pepper

Method

1. Heat oven to 200°C. Toss the pumpkin, onion and garlic with olive oil and roast for 30 minutes until tender and caramelised.
2. Transfer the roasted vegetables to a pot with the stock, cumin and nutmeg.
3. Simmer for 10 minutes, then blend until smooth.
4. Stir through the cream and season to taste.
5. Serve hot with a swirl of extra cream.