Spiced Pumpkin Soup

Recipe serves 4

Ingredients:

- 1 onion, sliced

- 2 cloves garlic, peeled

- 550g pumpkin flesh, cubed

- 2 carrots, sliced

- 1 litre vegetable stock

- 1/2 tsp curry powder (or spices of your choice, alternatively I also love adding saffron and orange like in this recipe)

To serve:

- 2 tbsp pine nuts

- Chopped coriander

- Toasted bread

Instructions:

- Toss pumpkin and carrots in oil and roast in an 170C preheated oven until starting to brown

- Heat oil in a pot and sauté the onions and garlic until caramelised, then add in the roasted pumpkin and carrots

- Pour in the stock and add the curry powder. Bring to a boil, then cover, lower the heat and simmer until the carrots are tender

- Blitz using a handheld blender until smooth, then season to taste with salt, white pepper and extra curry powder

- Garnish with pine nuts, coriander, and a drizzle of olive oil, and serve with toasted bread