Roasted pumpkin soup
1.5kg edible pumpkin
1 teaspoon dried chili
1 tablespoon coriander seeds
1 large onion
3 cloves garlic
1 sweet potatoe
1 litre hot vegetable stock
Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.
Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
Meanwhile, roughly chop the onion, garlic, carrot and sweet potatoe. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables. Wok until a bit soft but not coloured. Add the stock and cook for 15 minutes.
When the pumpkin is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.
When serving you can mix in a click of natural yogurt and swirl it around a bit.