Roast Pumpkin Soup

Ingredients

• 1 1/2 cups Pauls Regular Thickened Cream, extra to garnish
• 1 whole butternut pumpkin
• 6 tbsp olive oil
• Salt and pepper, to season
• 3 tsp freshly grated nutmeg
• 1 1/2 tsp cinnamon
• 3 garlic cloves, minced
• 3 tbsp butter
• 2 medium brown shallots, diced finely
• 4 cups vegetable stock
• Chili flakes, to garnish
• Coriander, to garnish
• Salt & pepper
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Method

1. Pre-heat the oven to 200 degrees fan-forced.
2. Cut the pumpkin in half lengthwise, then scrape out the seeds with a spoon. Brush the cut side with olive oil. Season with salt, pepper, nutmeg and cinnamon and place skin side up on a tray lined with baking paper.
3. Roast in oven for 45 minutes. You will know it is ready when there is little resistance when pierced with a fork.
4. In a large saucepan over a medium heat, add butter and a splash of olive oil. Once this heats up, add shallot and garlic and cook until softened and fragrant.
5. Next, remove flesh from pumpkin and spoon into the pan. Add stock and cream and mix to combine. Bring to the boil and simmer for 5 minutes.
6. Transfer to a food processor in batches and pulse until completely smooth. Season to taste with salt and pepper.
7. Serve in a bowl and garnish with a trickle of cream, coriander leaves and chili flakes.