Roast Pumpkin Soup

Ingredients

• 1kg Pumpkin
• 2x Carrots
• 2x Celery stalks
• 2x Garlic cloves
• 1x Brown onion
• 1L Vegetable stock (adding more if you like more of a runny soup)
• 1 tsp Turmeric
• 2 tsp Cumin
• 2 tsp Paprika
• Salt and pepper to taste

Method

1. Preheat the oven to 180 degrees.
2. Chop pumpkin into large pieces and place on a baking tray.
3. Sprinkle pumpkin with turmeric, cumin, paprika and salt and pepper. Then drizzle with olive oil.
4. Place in the oven for around 30 minutes until golden.
5. Whilst the pumpkin is cooking, chop onion, carrot and celery roughly.
6. Heat a large pot with 1 tbsp olive oil.
7. Add onion and cook for a few minutes until softened.
8. Add garlic cloves and cook for 1 minute.
9. Add carrot and celery and cook for 5 minutes.
10. Take the pumpkin out from the oven and add to the pot.
11. Pour in veggie stock and bring to a boil.
12. Reduce to a simmer and cook covered for around 30 minutes.
13. Use a stick blender to blend the soup, adding more stock if you are wanting a runnier consistency.
14. Serve with some fresh parsley, sourdough and butter.