Roast Pumpkin Soup (v, df, rsf)

A simply delicious pumpkin soup –  creamy and lightly spiced.

Ingredients:

• ⅓ – ½ large pumpkin
• 3 cloves garlic – whole
• 2 small onions – sliced
• 1 tsp cumin seeds
• 1 tsp nigella seeds
• 1 tsp black mustard seeds
• 1 tsp coriander seeds 
• 1 ½ tsp curry powder 
• Pinch of cayenne pepper 
• 1 medium zucchini – cubed
• 750ml – 1L vegetable stock
• Lots of black pepper 
• Salt 
• Olive oil 
• ½ cup Raglan Food Co coconut yoghurt – Natural Greek-Style

To serve:

• A couple of slices of fresh sourdough
• 2-3 tbsp per bowl of Raglan Food Co coconut yoghurt – Natural Greek-Style
• Chilli flakes

Method:

1. Preheat oven to 200°C.
2. Peel and chop pumpkin into 2-3cm chunks. Place on a baking sheet with whole garlic cloves. Drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for 25-30 minutes. 
3. Heat olive oil in a large saucepan. Add onions and stir often on a low to medium heat until caramelised.
4. Increase the heat and add all spices, stirring frequently. When fragrant and slightly toasted, add in pumpkin and squeeze roast garlic from skins. Mix well, then add stock to cover.
5. Increase the heat and add in zucchini with plenty of black pepper. When bubbling, turn down to a low heat and pop a lid on.
6. Simmer for at least 20 minutes, until everything is soft. 
7. Use an immersion blender to smooth the soup, adding additional hot water or stock until reaching your desired consistency. 
8. Season with salt & pepper to taste. You can add more cayenne pepper if you’d like to increase the spice.
9. Remove from the heat and stir in the yoghurt.
10. Serve with a slice of fresh sourdough or two, an additional dollop of coconut yoghurt, and a sprinkle of chilli flakes.
11. Enjoy!