ROAST PUMPKIN SOUP

Sent in by Shirley Smurthwaite

INGREDIENTS

1.5kg Pumpkin or Squash cut into thumb size chunks
1 large onion cut into chunks
1 large carrot cut into chunks
1 stick celery cut into chunks
1 litre of hot chicken or veg stock 
2 cloves of garlic (optional)
10 black peppercorns
1 tsp chilli flakes
1 tsp sea salt
A few sprigs of rosemary
Olive oil.

METHOD

Heat the oven to 170ºC/340ºF
In a large roasting tin place the pumpkin, onion, carrot and celery, garlic (if using) and rosemary.
Place the chilli flakes, peppercorns and sea salt into a pestle and mortar (alternatively a freezer bag will do) and give them a gentle bash.
Give the veg a good glug of olive oil in the roasting tin.
Sprinkle the salt/pepper/chilli over the veg.
Roast in the pre-heated oven for 15-20 mins until all the vegetables are soft but not browned.
Put the softened veg into a blender and slowly add the hot stock. (You may not need all of the stock) 
Pour immediately into warmed bowls, drizzle the soup with a little oil and add an extra flourish with a few toasted pumpkin seeds.
Excellent with homemade bread rolls.