Pumpkin Soup

The best

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Step 1

Sauté the butter, onion, garlic, chilli, ginger, cumin and pepper very slowly for 30 minutes until it caramelises, is pale brown and smells wonderful.

Step 2

In a large oven tray (or trays), spread pumpkin, kumara and onion along with olive oil, salt, pepper and rosemary.

Step 3

Once roasted mix with 750ml of water, stock, soup and caramelised onion mix. Process to smooth

Step 4

Pureé with the pumpkin. Pour back into the saucepan, add cream and sugar and return to very low heat until hot.

Step 5

As a garnish, add tiny cubes of red pepper, finely sliced greens of spring onions and chopped parsley.