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Chefs' pick: roast pumpkin soup
- Cut the pumpkin (no need to peel) into rough chunks and scrape away the pips and surrounding soft fibres.
- Lay the pieces in a large roasting tin and generously trickle over them up to 2 tablespoon of olive oil. Scatter the garlic cloves (whole, with the skin on, but lightly crushed) over the roasting tin and season well with black pepper and salt.
- Put in a hot oven (190C, gas mark 5) for 35 to 40 minutes, turning once or twice, until the pumpkin pieces are tender and browned. Use a spoon to scrape the soft flesh away from the skin.
- Heat the chicken or vegetable stock in a large pan. Squeeze out the flesh from the roasted garlic cloves and put it in a liquidizer/blender with the pumpkin flesh and enough hot stock to cover it (do this in batches). Blend until smooth, then pour into a clean pan.
- Season the soup to your taste, and heat the soup through without letting it boil.
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