Ingredients
- 1 small pumpkin, approximately 1kg, deseeded and cut in half
- 1 medium potato, peeled and chopped
- 1 carrot, peeled and chopped
- 1 onion, peeled and quartered
- 6 garlic cloves, left unpeeled
- A generous drizzle of CLYR
- 1 litre vegetable stock
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ tsp ground turmeric
- Salt and freshly ground black pepper, to taste
- - 1 tbsp butter
Instructions
- Heat the Oven: Preheat the oven to 200°C conventional or 180°C fan.
- Prepare the Vegetables: Arrange the pumpkin, potato, carrot, onion and unpeeled garlic cloves on a large baking tray.
- Season and Drizzle: Drizzle generously with CLYR, season with salt and black pepper, then toss until everything is evenly coated.
- Roast: Roast for approximately 1 hour, turning the vegetables halfway through, until tender and caramelised around the edges.
- Transfer to the Saucepan: Squeeze the roasted garlic from its skins. Add it to a large saucepan with the remaining roasted vegetables.
- Add the Flavour: Pour in the vegetable stock, then add the cumin, chilli powder, turmeric and butter.
- Blend: Blend with a stick blender until completely smooth. Add a little more stock or hot water if you prefer a thinner soup.
- Taste and Serve: Check the seasoning and adjust if needed. Serve hot with an extra drizzle of CLYR.