Roasted Pumpkin Soup

Step 1

Preheat the oven to 200°C (fan) / 400°F / Gas Mark

Step 2

Cut the pumpkin into quarters, remove and discard the seeds and slice off the skin. Cut into chunks and place in a roasting tin.

Step 3

Peel and slice the carrots and onion, finely slice the celery, and add to them to the tin, along with the garlic cloves, (whole, still in their skins).

Step 4

Add the oil, rosemary and smoked paprika, season well with salt and black pepper, then toss everything together until the vegetables are fully coated in oil.

Step 5

Roast for 30 minutes or until the pumpkin and carrots are just soft. Remove from the oven.

Step 6

Find the garlic cloves, cut off their ends and squeeze the soft flesh back into the roasting tin, discarding the skins. Discard the rosemary stalk.

Step 7

Tip the contents of the roasting tin into a blender or food processor, (or a saucepan with a hand blender). Add the stock, tomato purée and cream and blitz until completely smooth. Taste and adjust seasoning as required. Serve immediately.