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kevinpaskins
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Peel your pumpkin (skins make lovely zero-waste crisps when roasted!) + remove the seeds (save these).
Dice into chunks, then season with salt, pepper, turmeric, curry powder + cumin. Mix well, coat with a splash of oil.
Slice the top off a garlic bulb, season with salt + drizzle with oil. Wrap in foil + roast with the pumpkin for 30-40 mins at 180 Celsius, or until softened + browned.
Roughly chop the onion, carrot + ginger. In a saucepan, warm a glug of oil on a medium high heat + sauté the veg until softened (5-10min). You could also just roast all with pumpkin.
Add the roasted pumpkin to the pot (reserve some for garnish) + squeeze out the garlic cloves.
Prepare the veg broth (I like 1 stock cube, 1tsp miso + 1tsp peanut butter if using with 1l boiling water - stir well). Pour into pan + to cover veg, adding more water if required.
Blend until creamy + smooth, loosening with the coconut milk + more stock if you like.
Pat dry the pumpkin seeds, season with salt, pepper + a splash of oil, then roast until crisp (5-10 min at 180 celcius).
Ladle the soup into bowls. Top with roasted pumpkin, fresh coriander, red chilli, a swirl of coconut milk + chilli oil if you fancy. Scatter over the roasted seeds + serve with hot buttered toast - enjoy!