Roast Pumpkin Soup

There’s nothing more warming than a big bowl of soup on a cold day!

Susan and I, along with 3SF have just harvested the last of the pumpkins. They should last quite a while (at least until we’re all in the kitchen together again). In the meantime, here’s my recipe that we usually cook in the Grove Kitchen this time of year.

• 1 pumpkin, cut into 3cm wedges - do not peel (as much of one that will fit on an oven tray)

• 2 tsp dried oregano

• 2 Tbsp olive oil

• 1L chicken stock

• salt, pepper

Heat oven to 200C

Mix all ingredients except stock in a large bowl , and place on lined oven tray

Roast for 40-60 mins, until soft and caramelised

Let cool slightly, then scoop pulp from skins and blend with stock, salt & pepper. Heat in pot on stove, and reduce if too thin. Add more stock if too thick. This will depend on the type of pumpkin

Serve with toppings below

Kale Chips - chop into pieces 1/4 bunch kale, and rub in 1 Tbsp olive oil and some salt and pepper. Cook in slow oven until crispy, turning every 5 minutes

Spiced seeds - Mix 2 Tbsp pumpkin seeds, 2 Tbsp sunflower seeds, 1 Tbsp olive oil, salt & pepper, 1/2 tsp cumin & 1/2 tsp coriander and fry in a small frypan until fragrant and starting to brown