Pumpkin Soup

With Halloween looming what better than a lovely bowl of pumpkin soup.

Wheat Free Yes Gluten Free Yes
Makes lots

Ingredients 
1 small pumpkin
1 small butternut squash
Drizzle of olive oil
1 large onion
2 celery sticks
3 cloves garlic
1tsp ground cumin
1/2 tsp ginger
1 chilli
2 litres vegetable stock
 
Method 
1. Prepare the pumpkin and squash for roasting. I find the easiest way is to cut into large chunks/slices with the skin left on. Drizzle with olive oil and put on a baking tray.
2. Cover with foil and roast at 200oC until tender. The time depends on the size of the chunks but usually around 30-40min.
3. Whilst the veg is roasting, finely chop the onion and celery. Crush the garlic and finely chop the chilli.
4. Add to a large pan with a drizzle of olive oil. Cover and sweat until the onion and celery have softened (but not browned).
5. Add the cumin and ginger and give a good mix.
6. Add the stock and simmer for 40min.
7. Remove the flesh from the roasted veg and add to the stock.
8. Cook for 5min then blitz in a food processor until smooth.
9. Serve with a drizzle of cream and some toasted pumpkin seeds.
10. Enjoy! 

This soup works well with other root vegetables such a parsnip.