Roasted Pumpkin Soup

Heat the oven to 200°C. Toss the pumpkin chunks, onion wedges and whole garlic cloves with the olive oil, salt and pepper on a baking tray.

Roast 30–35 minutes, turning once, until the pumpkin is very soft and the edges are golden and caramelised.

💡 Roasting, not boiling, is what gives this soup its depth. Boiled pumpkin makes a watery, flat soup; those caramelised roasted edges are where the sweet, savoury flavour comes from.

Squeeze the soft roasted garlic out of its skins. Tip the pumpkin, onion and garlic into a pot.

Pour in most of the hot stock and add the nutmeg if using. Bring to a simmer for 5 minutes.

Blend until completely smooth — a stick blender in the pot, or in batches in a jug blender.

💡 If using a jug blender with hot soup, fill it only half full and hold the lid with a folded towel — sealed hot liquid builds pressure and can blow the lid off.

Return to a gentle heat and loosen with the rest of the stock to the thickness you like. Stir in the cream, if using.

Taste and adjust the salt and pepper — pumpkin needs more salt than you'd expect to taste of anything.

Ladle into bowls and finish with a swirl of cream, cracked pepper and, if you like, toasted pumpkin seeds and warm damper.