Pumpkin Soup Recipe

Preheat the oven to 175°C. In a mortar and pestle, grind together dried chilli flakes and coriander seeds with a pinch of salt until finely ground.

Halve the pumpkin and chop it into wedges, by taking the seeds out and storing in a bowl and on a large greased baking tray, place the wedges spread across from each other. Drizzle olive oil all over the pieces.

Sprinkle ground chilli flakes, coriander, salt and oregano all over the wedges with some black pepper powder. Roast the wedges for 40-45 minutes or until slightly caramelised at the edges.

On medium heat, add olive oil in a large pan and add roughly chopped onion, garlic and celery and let cook for 10 minutes until softened but not coloured.

When the pumpkin is out of the oven, add all the wedges to the pan with the hot stock. Blend it all the way through using an electric blender. Add more water if you desire a thinner consistency.

On a large baking tray, place the pumpkin seeds, drizzle olive oil and sprinkle coriander powder, salt, pepper, ground chilli flakes and oregano and roast at 175°C for 30 minutes until crisp and slightly darkened.

Ladle the hot soup in a bowl and sprinkle the seeds on top and serve.