Creamy Roasted Pumpkin Soup

Method

1. 1

   Heat the oven

   Heat the oven to 210°C (190°C fan, 410°F) for at least 10 minutes, until fully heated.

2. 2

   Season the vegetables

   Toss the pumpkin, onion and unpeeled garlic with the olive oil, smoked paprika and 1 tsp salt on a large, rimmed baking tray until coated; use two trays if needed for a single layer.

3. 3

   Roast

   Roast at 210°C (190°C fan, 410°F) for 30 to 35 minutes, turning once, until the pumpkin is fork-tender and browned at the edges.

4. 4

   Simmer

   Squeeze the garlic from its skins into a large saucepan with the roasted pumpkin and onion, add 500 ml stock, bring to a boil over high heat, then simmer over low heat for 8 minutes.

5. 5

   Blend

   Stir in 175 ml coconut milk and the nutmeg, then blend with a stick blender for 1 to 2 minutes until completely smooth, keeping the blender head submerged.

6. 6

   Adjust the consistency

   Stir in extra stock or water a little at a time over low heat for 1 to 2 minutes, until the soup is as loose or thick as you prefer.

7. 7

   Season

   Stir in the lemon juice over low heat for 30 seconds, taste while hot and add salt as needed until well seasoned.

8. 8

   Serve

   Ladle the hot soup into four bowls, drizzle with the reserved 25 ml coconut milk and scatter over the ready-toasted pumpkin seeds.

Tips

• Use a large, rimmed baking tray and spread the vegetables in one layer; divide them between two trays if crowded so they roast rather than steam.
• Choose sugar pumpkin or butternut squash for sweet, smooth flesh; large carving pumpkins can be watery or fibrous.
• Blend carefully, keeping the blender head submerged to prevent hot splashes.
• The soup thickens as it stands; add extra stock or water while reheating to reach your preferred consistency.

Swaps

• Use butternut squash instead of sugar pumpkin.
• Use a neutral vegetable oil instead of olive oil.
• Use ground cinnamon instead of nutmeg for a different warm spice note.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the hob, stirring occasionally, until steaming hot; loosen with a little stock or water if needed.