Roasted Pumpkin Soup

Roasting the pumpkin adds an extra step and time but does change the flavour of the soup.

Ingredients:

1 whole butternut pumpkin

Cumin

Chilli flakes

Salt & pepper

Olive oil

Onion

Fresh ginger

½ carrot

Olive oil/garlic oil

Thyme

Oregano

Chicken stock

Juice and zest of lemon

Small carton of longlife milk

Method:

Day 1 – roast your pumpkin.  Cut it up leaving the skin on.  Put in a medium high oven after sprinkling with olive oil and seasoning with salt, pepper, chilli flakes and cumin.

Roast until soft.  I left it to cool and put the whole tray into the fridge over night.

Saute a little onion and grated ginger in a mix of olive oil and garlic oil. Add diced carrot.  Cook until soft.

Scoop out the pumpkin – the skin should peel off easily.  Add it to the pan together with the chicken  stock, herbs and lemon juice and zest.

Blend with a stick blender.  If it is thick add the milk to get the soup to the right consistency.  Check the seasoning – I had to add some soy sauce.