Spicy Roasted Pumpkin Soup

This soup is superb comfort eating in this warm roasted pumpkin soup with a spice kick.

Ingredients serve 8

3 kg Kent pumpkin, skin removed and seeded

1 seeded red capsicum (300g)

2 peeled and chopped carrots (300g)

3 peeled and chopped onions (450g)

1500 ml chicken or vegetable stock

6 tsp minced garlic

6 tsp minced ginger

3 tbls sweet paprika

3 tsp salt

1½ tsp black ground pepper

Add 300 ml cream

Method

Preheat oven to 220ºC normal bake. Cut the pumpkin in small chunks and place in a deep baking tray with capsicum, onion and carrots. Bake in the oven for approx. 60 minutes until pumpkin is soft and brown on top. Allow cooling for 15 minutes before blending in the food processor until smooth. Place mixture in a large pot and add stock, garlic, ginger, paprika, salt and pepper. Bring to the boil and add the cream. Serve in a bowl with toasted bread on the side. Drizzle cream in the middle, sprinkle chopped parsley and cracked pepper on top.

Note: If you prefer creamier texture to the soup add boiled potatoes to the soup before blending and additional cream after heating.