Roast Pumpkin Soup

Ingredients

1 kg pumpkin

2 onions

4 large garlic cloves

Olive oil

2 vegetable oxo cubes

1 litre of water

½ teaspoon ground nutmeg

1 teaspoon ground cumin

Salt and pepper

Preparation

  1. Peel and de-seed the pumpkin. Cut into even sized chunks. Place on a baking tray with the garlic and coat with olive oil (get your hands in and make sure it's all covered). Roast in a hot oven, 200°C or gas mark 6, until cooked but not burnt.
  2. In a large saucepan heat 1 tablespoon of olive oil then add the chopped onion. Cook until soft, then crumble over oxo cubes, add a little water and stir (it should thicken to gravy like consistency).
  3. Add pumpkin, garlic and the remaining water. Bring to boil, then add nutmeg, cumin and seasoning to taste. Reduce heat and simmer for about 20minutes. Allow to cool.
  4. Using a blender puree to a soup (if it seems too thick add a little extra water).
  5. Store for 24 hours to allow flavours to develop. Reheat and serve hot.