A recipe from the Good Food collection.
1.25 kg (2 lb 12 oz) pumpkin (winter squash), peeled and cut into chunks
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons ground cumin
1 large carrot, chopped
1 celery stalk, chopped
1 litre (35 fl oz/4 cups) vegetable stock
sour cream, to serve
finely chopped parsley, to serve
ground nutmeg, to serve
1. Preheat the oven to 180°C (350°F/Gas 4). Put the pumpkin on a greased baking tray and lightly brush with half the olive oil. Bake for 25 minutes, or until softened and slightly browned around the edges.
2. Heat the remaining oil in a large saucepan. Cook the onion and cumin for 2 minutes, then add the carrot and celery and cook for 3 minutes more, stirring frequently. Add the roasted pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
3. Allow to cool a little then purée in batches in a blender or food processor. Return the soup to the pan and gently reheat without boiling. Season to taste with salt and freshly ground black pepper. Top with sour cream and sprinkle with chopped parsley and ground nutmeg before serving.