Recipe provides 4 generous portions
- 1kg peeled, deseeded pumpkin
- 4 medium cloves garlic, unpeeled
- 1 tablespoon oil
- 1 large onion, finely chopped
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cumin
- 1 litre vegetable stock
- Salt and pepper, to taste
- Sour cream and ground nutmeg for serving
Chop pumpkin into pieces (around 4cm x 2cm but don’t worry to much) and place in a baking tray along with the (unpeeled) garlic cloves. Drizzle with some oil and pop in the oven at 190 degrees Celsius. Remove the garlic after around 15 minutes (leave to the side for now) and continue cooking the pumpkin until tender.
Heat the remaining oil in a large saucepan, and add the onion, nutmeg, cumin and pepper (to taste). Cook for a minute or two (do keep stirring).
Then add the pumpkin and vegetable stock and bring to the boil. Reduce heat and simmer for about 20 minutes.
Peel the roasted garlic and add to saucepan.
If time permits, allow the soup to cool slightly before blending (be careful if blending while hot).
Pop into bowls and drizzle with sour cream and a sprinkle of nutmeg. Serve with crusty bread.