Onion x 1
Garlic Cloves x 3
Vegetable Stock x 750ml
Oil x 2 Tablespoons
Salt and Pepper
Ground Coriander x 1 Tablespoon
Optional: Cream, Parsley and Bread
Preheat the oven to 180°C/350°F. Remove seeds from the pumpkin and then slice the pumpkin into wedges. Place into a roasting dish with the pumpkin skin side down. Pour 1 tablespoon of oil over the slices and season with salt and pepper. Roast in the oven for 1 – 2 Hours until the pumpkin is soft and carmelised at the edges. Leave to cool.
Heat 1 tablespoon of oil in a pan over a medium heat. Crush 3 cloves of garlic and slice thinly. Slice an onion and add both garlic and onion to the pan and cook for 10 minutes. Add the ground coriander seeds and stir until fragrant.
Pour in 2/3 of the vegetable stock into the pan. Scoop the pumpkin Flesh from the skin using a spoon and then place in the pan.
Using a stick blender, blend the mixture until there are no lumps. If you would prefer the consistency to be thinner, you can add what is left of the vegetable stock. Heat until warm enough to eat.
Pour the soup into a bowl. If you wish, garnish with cream and parsley.
Serve with a delicious crusty bread and enjoy!
*Please note, times and temperatures are a rough guide, please check your oven and hob at regular intervals and also check your appliance manuals for recommended settings.