Classic Roast Pumpkin Soup


1 whole butternut pumpkin
6 tablespoon olive oil
salt & pepper to season
3 teaspoon nutmeg
1½ teaspoon cinnamon
3 garlic cloves
3 tablespoon butter
3 tablespoon butter
4 cups or 1L vegetable stock
chili flakes to garnish
coriander to garnish

How to make it

Pre-heat the oven to 200°C (fan-forced). Cut the pumpkin into quarters and scrape out seeds with a spoon. Brush with olive oil and season with salt, pepper, nutmeg and cinnamon and place skin side up on a tray lined with baking paper. Roast in oven for 45 minutes.

In a large saucepan add butter and a splash of olive oil over a medium heat. When hot, add in finely diced shallot and crushed garlic and cook until softened and fragrant.

Check on the pumpkin - it is ready to remove from the oven when the orange flesh is soft and can be easily pierced with a fork. When ready, remove the skin and add the pumkin into the pan. Add vegetable stock and Pauls Thickened Cream or Pauls Whipping Cream and mix to combine.

Add all contents from the saucepan to a food processor and pulse until completely smooth. Season to taste with salt and pepper and serve in a bowl with extra Pauls Thickened Cream or Pauls Whipping Cream, coriander leaves and chili flakes.