Easy Roasted Pumpkin Soup: Warm & creamy comfort food

Step 1

Cut the pumpkin in half, scoop out the seeds, place to one side and then cut the halves into halves.

Step 2

Mix the nutmeg, oregano, cinnamon, salt, pepper.

Step 3

Cut the onions and carrots in half. Tear or cut the top off the garlic to expose the cloves. Spray or brush the vegetables with olive oil and sprinkle or brush with the mixed seasoning.

Place the seasoned vegetables onto an oiled baking tray.

Step 4

Roast the vegetables on the middle shelf of the oven for 35-40 minutes at 220 degrees Celsius, (Gas Mark 7 or 425 degrees Fahrenheit).

After 35 minutes take the tray out of the oven and poke the pumpkin with a knife to see if it’s tender. If not return into the over for a further 5 minutes.

Step 5

When the pumpkin is tender, remove from the oven and add the vegetables to 1.5 Litres of vegetable stock in a large pan.

Scoop the onions out from the skin and remove the skin from the pumpkin. You can squeeze the roasted garlic into the pan or use a garlic press.

Step 6

Simmer over a medium heat to combine the ingredients and meld the flavours.

Step 6

Blend the soup with a stick blender to taste.

Step 7

Serve the soup with a stir of cream, coconut cream, garnish with pan fried pumpkin seeds and torn parsley.