Roasted pumpkin soup

I'm glad to tell you that it is true – pumpkin soup made from pumpkin that has been roasted first, does taste different and better!

If you haven't ever had pumpkin soup, do give it a go.  It is one of New Zealand's most favoured soups!

First you roast your pumpkin – don't peel it, just leave the skin on – it will come off much more easily after it is cooked.

I roasted a whole garlic bulb drizzled with olive oil at the same time.

When the pumpkin is cool enough take its skin off.  Pop it into the slow cooker (or a large heavy pot) along with ½ a cup of chicken stock (or vegetable stock), lots of white pepper and a teaspoon of powdered ginger.  Don't salt it at this stage.

Cook it 1 and a half hours on low.  Add buttermilk (or crème fraiche) and puree until smooth (as you can see I wasn't patient enough and just gave it a quick whizz with the stick blender which meant it was a bit rustic ie lumpy)

Cook for a further 20 minutes, taste and add salt and more pepper to taste.

It's easy and so delicious.