Roast Pumpkin Soup

1.25kg pumpkin (peeled and cut into chunks) - butternut pumpkin sweeter

2 tablespoons olive oil

1 large onion, chopped

2 teaspoons ground cumin

1 large carrot, chopped

1 celery stalk, chopped

1 litre vegetable stock

1. Preheat oven to 180 degrees celsius. Put the pumpkin on a greased baking tray and lightly brush with half the olive oil. Bake for 25 minutes, or until softened and slightly browned around the edges.

2. Heat the remaining oil in a large saucepan. Cook the onion and cumin for 2 minutes, then add the carrot and celery and cook for 3 minutes more, stirring frequently. Add the roasted pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.

3. Allow to cool a little then puree in batches in a blender or food processor. Return the soup to the pain and gently reheat without boiling. Season to taste with salt and freshly ground black pepper.

If you like, top with sour cream and sprinkle with fresh chopped parsley before serving.

I make a big batch of this and freeze it into individual containers.

HINT: If soup is too thick water down a little with some more vegetable stock!