Roasted Curry Pumpkin Soup (Vegan)

4 standard portions

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Ingredients

• 1½ lb pumpkin (chopped)
• 4 tbsp olive oil
• 1½ tbsp curry powder
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• 2 tsp ginger (minced)
• 1 tsp cumin
• 1 tsp paprika
• 6 sprigs of thyme ((leaves removed or use 1 tsp of dried))
• 1 tsp coriander
• ½ tsp chilli flakes
• 4 cups vegetable broth
• 14 oz full fat coconut milk
• black pepper and pink salt to taste

Method

1. Preheat the oven to 180C/356F/gas mark 4.
2. Line and grease a baking tray with parchment paper.
3. Place the chopped pumpkin on the tray and spread it out as to not overcrowd the tray.
4. Lightly coat the top of the pumpkin with some olive oil using a pastry brush.
5. Roast the pumpkin until it is slightly golden, turning over half way. Mine took 40 minutes to roast, so keep a watchful eye on the time.
6. Once the pumpkin is roasted, remove from the oven and set aside.
7. Heat a medium sized saucepan with olive oil on medium heat.
8. Add the curry powder and "burn (cook) the curry" for about one minute.
9. Add the onion, garlic and ginger and saute until soft and translucent.
10. Add the cumin, paprika, thyme, coriander and chill flakes and stir to combine.
11. Pour in the vegetable broth along with the coconut milk.
12. Give the pot a gentle stir and reduce the heat to medium-low.
13. Allow to simmer for 5-10 minutes during that time you may notice the colour of the contents for the soup may darken.
14. After the given time, pour the contents from the saucepan into a high speed blender.
15. Put the lid on and blitz into a smooth consistency.
16. Remove the lid and stir in the black pepper and pink salt to taste.
17. Garnish the soup with herbs, spices and pumpkin seeds.