Roasted pumpkin soup

20 min active / 55 min total

• 800 g peeled pumpkin or butternut squash, cut into 3 cm cubes
• 1 onion, sliced
• 2 tbsp olive oil, divided
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 700 ml vegetable stock, plus up to 150 ml if needed
• 100 ml coconut milk
• 1 tbsp lemon juice
• ½ tsp fine salt, plus more to taste
• ¼ tsp ground black pepper
• 2 tbsp pumpkin seeds

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Before you start

Equipment
Oven, roasting tray, large saucepan, blender or stick blender.

Allergens to check
No allergens are explicitly listed in this draft. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Roast for flavour

   Heat the oven to 210°C (190°C fan). Toss the pumpkin with 1 tbsp oil, ¼ tsp salt and the pepper. Spread on a tray and roast for 30–35 minutes, turning once, until tender and browned at the edges.

   A knife slides easily through the largest piece; browning adds sweetness.

2. 02

   Build the base

   While the pumpkin roasts, heat the remaining 1 tbsp oil in a large saucepan. Cook the onion over medium-low heat for 8–10 minutes until soft. Add garlic and cumin and stir for 30 seconds.

   Keep the garlic fragrant rather than dark brown.

3. 03

   Simmer and blend

   Add the roasted pumpkin, 700 ml stock and remaining ¼ tsp salt. Simmer for 5 minutes. Take off the heat and blend with a stick blender, or cool slightly and blend in small batches in a vented blender following its instructions.

   Blend until smooth; never seal steaming liquid inside a closed blender.

4. 04

   Finish the bowl

   Return to low heat and stir in coconut milk and lemon juice. Add the optional extra stock gradually if too thick. Taste for salt. Toast the pumpkin seeds in a dry pan for 2–3 minutes and scatter over the soup.

   The soup should pour slowly from a ladle, without a watery rim.

Notes & keeping

Cool leftovers promptly, refrigerate in covered containers and use within 3 days. Reheat until steaming throughout.