If I had to name one ingredient that represents Autumn to me then it would have to be the humble pumpkin. The pumpkin is so versatile it can be used in starters, main dishes and even puddings. This roasted pumpkin soup is velvety and packed full of the colours and flavours of Autumn .
I’m pretty confident that you’ll start seeing the pumpkin in a new light.
Preheat the oven to 180 degrees Centigrade to start roasting the pumpkin, onion, garlic and chilli. Quickly give the cubed pumpkin, onion, garlic and chilli a roll around in some oil and place onto a tray. Pop it into the oven and roast for about 40 minutes or until cooked.
In a large sauce pan, add the oil and butter and over a medium heat Cook the spices for a few minutes
When the pumpkin, onions, garlic and chilli has finished roasting; peel the garlic and add all this into the pan with the spiced butter mixture, pour in the stock and bring back to the boil and let simmer for about 10 minutes. Taste and season
Cool slightly and pass through a blender or use a hand tool. The soup should be fairly thick. At this point you can fully chill the soup and store in the fridge until ready
Warm the soup through before serving and top with a swirl of cream in the bowls
If you kept the pumpkin seeds, why not roast these off on the oven and use as croutons or for an additional treat, serve this with a topping of garlic fried mushrooms