Ingredients
1 butternut pumpkin, halved lengthways, seeds removed
melted coconut oil, for roasting and drizzling
1 head of garlic, unpeeled
1 onion, unpeeled
1 whole sweet potato, washed and dried
2 celery sticks, diced
2 carrots, diced
½ teaspoon curry powder
1 teaspoon sweet paprika
1.5 litres vegetable stock
½ teaspoon ground or freshly grated nutmeg
sea salt and freshly ground black pepper
crusty bread and butter, to serve
Preparation
Prep the oven Preheat oven to 160°C and line a large roasting tin with baking paper.
Roast the veg Rub the pumpkin halves with coconut oil and place them cut-side down on the tray. Drizzle the garlic with a touch of oil, tuck it into the hollow of one pumpkin half, then flip the pumpkin back over. This protects the garlic while it roasts so it turns sweet and mellow instead of burnt.
Add the onion and sweet potato to the tray, coat with coconut oil, and roast everything for about 1 hour. (This is the secret step that takes pumpkin soup from meh to magnificent.)
Build the flavour base Heat a splash of oil in a large heavy-based saucepan over medium heat. Add celery, carrot, curry powder, and paprika. Cook for about 4 minutes, stirring, until the veggies have softened and the spices smell fragrant.
Combine the roast veg Scoop out the pumpkin flesh and add it to the pot. Peel the onion and roughly chop with the sweet potato, then tip them in too. Squeeze the roasted garlic from its skin and stir it through.
Add stock & spice Pour in 1 litre of stock, stir, and bring to a gentle simmer. If the soup is looking too thick after blending, you can always add more stock. Sprinkle in the nutmeg.
Simmer & blend Cook for 10 minutes until everything is soft. Blend with a stick blender until smooth and velvety. (Keep the blender fully submerged to avoid pumpkin confetti all over your kitchen!)
Serve Ladle into bowls, season with salt and pepper, and finish with a drizzle of melted coconut oil. Serve with warm crusty bread and butter for dunking.
