Roasted pumpkin soup

This seasonal soup is livened up with a good kick of ginger. If you want to save the pumpkin seeds just wash and dry them then spread out over a baking tray, drizzle with oil and season then bake for about 10 mins in a medium-hot oven until golden. They are delicious scattered over the soup.

Ingredients

Serves: 4-5
Ready in: 45 mins

• Flesh from 1 pumpkin (about 1.2kg), chopped into 2-3cm chunks
• 4 tbsp oil
• 1 onions, finely chopped
• Pinch chilli flakes
• 2 garlic cloves, crushed
• 5cm piece fresh ginger, grated
• 1.2 litres vegetable stock
• Toasted seeds or pine nuts, to serve (optional)

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Spread the pumpkin out over 2 baking trays, drizzle with 3 tbsp of the oil and sprinkle over the chilli flakes and some salt and pepper. Toss and roast in the oven for 35-40 mins, turning halfway, until golden and tender.
3. Heat the remaining olive oil in a large saucepan, then add the onion. Cook over a gentle heat for about 10 mins, until softened but not coloured.
4. Add the garlic and ginger and cook for 2 mins more.
5. Take the cooked pumpkin out of the oven and add to the pan, along with the stock.
6. Whizz with a stick blender until smooth, then reheat and serve, scattered with toasted seeds or pine nuts, if liked.