Spicy Pumpkin Soup

A heartening favourite! We love this soup with crusty fresh bread for a quick, simple supper.

Ingredients

Half a large pumpkin, seeds removed and roughly chopped (keep skin on)
500ml water (or vegetable stock)
Chilli flakes
1tbls olive oil
1/2 large onion, finely diced
2 cloves roasted garlic
1 tsp dried rosemary
1 tsp dried thyme
1/4 teaspoon nutmeg
salt & pepper

• Rub the flesh of the pumpkin with chilli flakes, place in an oven tray and bake for 35 minutes (or until tender) at 200C
• Allow to cool before scooping out the soft flesh
• Heat the oil in a saucepan, saute the onion until transparent, add the garlic cloves, squashing into the onions
• Add the pumpkin, dried herbs and nutmeg and mix well
• Pour in the water, or stock if using, - make sure there's enough to cover the pumpkin
• Bring to a boil then simmer for 10-15 minutes
• Blend (I find a hand-held blender is the easiest tool for the job), add a little more water if its too thick. Season. If not eating straight away you can leave to cool before blending.
• Reheat the soup but do not boil.

We serve ours topped with chopped hazelnuts and a drizzle of extra-virgin olive oil.