Method
- Heat oven to 225 degrees Celsius.
- Toss pumpkin with ½ of the oil and place in a roasting dish. Roast in the oven until browned and soft.
- Meanwhile place remaining oil and onion in a large saucepan and cook on a low heat until soft.
- Add garlic, lemon zest and spices and continue to cook for a further 1 to 2 minutes.
- Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
- Remove from heat and blend until smooth.
Notes
If you have leftover soup freeze it for another day when you are short on time.
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