Ingredients

The following ingredients have 4 Servings
  • 3 lb pumpkin ((1.5 kg))
  • 2 cups carrots (peeled and chopped into medium sized chunks (420g))
  • 1 large red onion
  • 1 tsp fennel seeds
  • 1 tsp paprika (plus extra for sprinkling on pumpkin seeds)
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 4 cups chicken stock ((1 litre))
  • 3 - 4 tbsp olive oil
  • salt and pepper (to season)

Instruction

  • Preheat the oven to 400°F/200°F.
  • Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
  • Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
  • Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
  • Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
  • Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
  • Turn off the heat then blitz the soup until completely smooth using an immersion blender.