Slice the pumpkin into quarters and remove the seeds and skin. Hang on to the seeds.
800 g pumpkin
When the seeds are removed, slice the pumpkin into 1 inch/2.5cm pieces.
Preheat the oven to 220C/400F/Gas Mark 6.
Place the pumpkin into a baking tray and add the onion and garlic, paprika and rosemary and stir to combine.
2 cloves garlic, 1/2 large onion, ½ tsp smoked paprika, 1 sprigs rosemary
Drizzle the oil over the vegetables and season with a good pinch of both salt and pepper.
2 tbsp oil, salt, ground black pepper
Stir again making sure everything is coated and pop into the hot oven for 30 minutes or until the pumpkin is soft.
Pour hot water into your serving bowls.
Remove the pumpkin from the oven and remove the rosemary stalk, it’s done its job.
Retrieve a few small pieces of pumpkin to garnish the soup.
With the rest, transfer to a food blender/processor together with the vegetable stock and tomato puree and blend until lovely and smooth. I f you have too much for your processor, I transfer everything into a large saucepan over a medium heat and use a hand blender. If the soup is too thick, add a little water or a little more vegetable stock to thin.
375 ml vegetable stock
Taste and adjust seasoning if needed.
Empty the serving bowls and wipe dry before pouring the lovely hot soup.
Serve immediately with a few pumpkin pieces, scattering of toasted pumpkin seeds.
25 g pumpkin seeds
Enjoy this winter warmer.
Asparagus
Remove the woody end of the asparagus either by snapping or cutting. If you take an end in each hand and gently bend the asparagus, it will snap in the right place towards to base of the stem.
6 stems asparagus
Line a small baking tray with foil and add the trimmed asparagus. Drizzle with oil and seasoning with salt and pepper and add the minced garlic and lemon zest.
1 clove garlic, oil, salt, ground black pepper, 1/2 medium lemon
Pop in the same oven as the pumpkin and roast for 10 minutes. Slice and serve in the soup.