The Perfect Pumpkin Soup

🥣 Roast Pumpkin Soup

🧺 Ingredients (serves 4)

• 1 medium pumpkin (around 1–1.5kg), peeled, deseeded & chopped into chunks

• 2 carrots, peeled & chopped

• 1 onion, roughly chopped

• 3 cloves garlic, unpeeled

• 2 tbsp olive oil

• 1 tsp ground cumin (optional but adds warmth)

• 1 tsp smoked paprika or a pinch of chilli flakes (for depth)

• 750ml vegetable or chicken stock

• 150ml cream, coconut milk, or a knob of butter (for richness)

• Salt & pepper, to taste

• Pumpkin seeds or croutons, for garnish

🔥 Method

1. Preheat the oven to 200°C (fan 180°C) / 400°F.

2. Roast the veg:

   • Toss the pumpkin, carrot, onion & garlic cloves with olive oil, cumin, paprika, salt & pepper.

   • Spread out on a baking tray & roast for 30–40 minutes, until soft & slightly caramelised.

3. Blend it up:

   • Squeeze the roasted garlic out of its skins into a large saucepan.

   • Add the rest of the roasted veg & pour in the stock.

   • Use a hand blender (or transfer to a blender) & blitz until smooth.

4. Add richness:

   • Stir in cream, coconut milk or butter.

   • Warm gently & adjust seasoning — add extra salt, pepper or a touch of chilli if you like a kick.

5. Serve:

   • Ladle into bowls & top with toasted pumpkin seeds, a drizzle of cream, or crusty bread on the side. 🥖

💡 Chef’s Tips

• Add a small sweet potato or parsnip to the roast for extra sweetness.

• Finish with a drizzle of chilli oil, herb oil, or toasted sage leaves for flair.

• Leftovers keep well in the fridge for 3–4 days or freeze beautifully.