Roasted Pumpkin Soup

This recipe for roasted pumpkin soup is an all time family favourite. So hearty, warm and nourishing, a big bowl of this is the ultimate comfort food. Best enjoyed rugged up on the couch on a cold night, but also perfectly enjoyed any time and anywhere!

Serves 4 to 5

About 1.4kg Kent pumpkin (with the skin on)
2 tablespoons freshly grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground chilli
2 cups vegetable stock
Juice of half a lemon

1. Preheat your oven to 180 oC
2. Cut the pumpkin into large chunks (about 300g each), leaving the skins on
3. Mix the cumin, coriander and chilli together. Then sprinkle a little bit of this on the pumpkin flesh
4. Place the pumpkin on a lined baking tray and bake for about 20 - 30 minutes. It's fully cooked once a fork inserts softly into the centre
5. Remove the pumpkin and let it cool for about 10 minutes. Then, using a large spoon, scoop out the flesh and set aside. (Don't throw the skins away! Put them back in the oven for about another 5 - 10 minutes to crisp up. They're perfect for dipping into your soup and sooo delicious!)
6. Heat a large non-stick pot over low heat. Add the grated ginger and stir for about 30 seconds, then add the spice mix and stir for another few seconds. 
7. Add the veggie stock and pumpkin. Cover with a lid and turn up to medium heat so that the soup is bubbling away. Let it cook until for about another 5 minutes until the pumpkin is quite mushy. 
8. Take it off the heat and blend, then add the lemon juice. Serve with the pumpkin skins and enjoy!

Ps I love topping my soup with some fresh coriander or parsley, or even some pepitas or sunflower seeds :)