Serves 4
Ingredients
| 2 Onions, chopped |
| 1kg Roasted pumpkin |
| 3 Carrots, chopped |
| 1 Garlic clove |
| 3 Celery, chopped |
| 600ml Veg stock |
| Olive oil |
| 1 tsp Paprika |
| 1 tsp Cumin |
| 1 tsp Coriander |
| 1 tsp Paprika |
Method
- Preheat the oven with pizza stone on to 200c.
- Half the pumpkin and remove then chop in half. Place the pumpkin on to aluminium foil and drizzle over a little olive oil.
- Roast the pumpkin for 1 hour, or until soft and lightly browned.
- Meanwhile, roughly chop the onion, garlic, carrot .
- Heat a pan onto of the grills with some oil.
- Add the vegetables and all the spices and cook for 30 minutes, or until soft and sweet but not coloured.
- When the pumpkin is ready, add to the pan with the hot stock. Blend with a stick blender or keep it chunky, adding a little more water if you desire.