Seasonal Soup

It’s got to be soup season! Pair this with a hunk of freshly baked bread and lashings of butter.

Spiced roast pumpkin and feta soup

Serves 4-6

Approx 2kg pumpkin, peeled and chopped
1 onion, thinly sliced
4 cloves of garlic, crushed
2 tbsp olive oil
1 tsp chilli flakes
1/2 tsp nutmeg
1/4 tsp allspice
Salt and pepper
1 litre vegetable stock
1 tsp ras el hanout
Pumpkin seeds
Feta cheese, to serve

Preheat the oven to 190°C. Scoop the seeds out of the pumpkin and set aside.

Peel and chop the pumpkin, and add to a roasting tray along with the thinly sliced onion, crushed garlic, olive oil, chilli flakes, nutmeg, allspice and salt and pepper. Mix well and roast for approximately 30 minutes, or until the pumpkin is tender and golden.

Once roasted, add the pumpkin to a large pan along with the vegetable stock and bring to the boil, then gently simmer for around 15 minutes.

Meanwhile, spread the pumpkin seeds out on a baking tray and sprinkle with the ras el hanout and a pinch of salt. Bake for 15 minutes, or until crisp.

Remove the soup from the heat and blend until smooth. Serve with a sprinkle of pumpkin seeds and a generous handful of crumbled feta cheese.