Roasted Pumpkin Soup

02Method

1. Preheat oven to 200C. Toss pumpkin, onion, and unpeeled garlic cloves with olive oil and cumin on a baking tray.
2. Roast for 35-40 minutes until the pumpkin is tender and caramelised at the edges.
3. Squeeze the roasted garlic cloves out of their skins and add to a large pot with the roasted pumpkin and onion.
4. Add stock and bring to a simmer for 10 minutes.
5. Blend until smooth using a stick blender or upright blender.
6. Stir in cream, season with salt and pepper, and reheat gently. Serve topped with chives or crusty bread.

03Notes & substitutions

• Swap cream for coconut milk for a dairy-free version - the flavour shifts slightly sweeter but works well.
• Add a pinch of chilli flakes or a swirl of chilli oil for a flavour lift.
• No stick blender? Blend in batches in an upright blender, leaving the lid slightly vented to let steam escape.
• Vegetarian as written.

04Common mistakes

• Skipping the roast — boiling pumpkin instead of roasting it loses the caramelisation that gives this soup depth; don't skip the oven step.
• Peeling the garlic before roasting — roast it whole in its skin, then squeeze it out afterwards; peeled cloves burn instead of caramelising.
• Blending while too hot — let the soup cool slightly before blending in an upright blender, or built-up steam can force the lid off.

05Storage & leftovers