Pumpkin Soup with Crunchy Chilli Pumpkin Seeds

Step 1
Preheat the oven to 180 degrees . Cut the pumpkin in half and scoop out the seeds. Put the seeds in a small bowl and cover with boiling water. Set aside.

Step 2
Peel the pumpkin, cut into large 5cm chunks and put into a large bowl. Cut the onion into thick wedges, about 3 cm and slice the garlic bulb in half vertically, then add to the bowl with the pumpkin. Drizzle with the olive oil and add the turmeric, cumin, salt and pepper and give everything a good mix with your hands. Spread out evenly on a baking tray making sure the garlic halves are cut-side down and roast in the oven for 30 minutes or until tender and a little caramelised.

Step 3
Drain and rinse the pumpkin seeds, using your fingers to remove any pumpkin flesh from the seeds. Dry seeds well on paper towel and then put them into a small baking tray. Toss with olive oil, salt and chilli flakes. Roast in the oven for the last 10 minutes or until golden brown and starting to crackle. Remove from the oven and allow to cool.

Step 4
Squeeze the garlic cloves from their skin and add the pumpkin, onion and garlic to the food processor. Blitz until everything is well combined, add in the stock and blitz until smooth. If the food processor is small, do this in batches.

Step 5
Pour soup into a large saucepan pot and bring to a simmer over medium heat. Season with the juice of half a lemon and salt and pepper to taste.

Step 6
Serve hot in bowls with dollops of sour cream, chilli flakes, and the roasted pumpkin seeds.