Perfect for dinner on a winters' night!

Roast Pumpkin Soup

A rich soup, slightly spiced and perfect served with a swirl of fresh cream and some thick, crusty, freshly-baked bread. Perfect for a winter meal!

Ingredients

1. 4 medium cloves garlic, unpeeled
2. 1kg peeled, deseeded pumpkin
3. 1 tablespoon (20ml) oil
4. 1 large (about 160g) onion, finely chopped
5. 1/2 teaspoon ground nutmeg
6. 1 teaspoon ground cumin
7. 1/2 teaspoon sweet paprika
8. 1/2 teaspoon ground cinnamon
9. 1-2 rashers bacon, chopped
10. Salt and pepper, to taste
11. 1 litre chicken or vegetable stock
12. Cream, for serving
13. Ground nutmeg, for serving
14. Parsley, for garnish

Directions

1. Preheat oven to 190c (170c fan-forced)
2. Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with three teaspoons of the oil and toss to coat with oil.
3. Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through. Keep an eye on the pumpkin to ensure it doesn't burn.
4. Heat remaining teaspoon of oil in large (at least 2.7l capacity) saucepan over medium heat. Add onion, nutmeg, cumin, paprika, cinnamon, bacon, salt and pepper. Cook, stirring for two minutes.
5. Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.
6. Peel roasted garlic and add to saucepan. Allow the soup to cool for about 1/2 hour before pureeing in batches in a blender.

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