Sort ingredients
andybisc
QR Code
Listen
Pdf
Garnish
Place the pumpkin, onion and garlic onto a roasting tray.
Drizzle with olive oil and season with salt and pepper.
Slow roast at 160°C for approximately 45–60 minutes, until soft and lightly caramelised.
Transfer the roasted vegetables to a saucepan.
Add the vegetable stock and bring gently to the boil.
Simmer for 10 minutes.
Blend until completely smooth.
Stir in the double cream, nutmeg and cinnamon.
Check the seasoning and adjust the consistency with a little extra stock if required.
Reheat gently before serving.
Pour the soup into a warm bowl, add a small cream swirl, scatter over toasted pumpkin seeds, drizzle with herb oil, and finish with a few fresh herbs.
Use the cream and herb oil to create a simple spiderweb pattern across the top.