Ingredients

1kg pumpkin, roughly chopped into 3cm cubes (discard skin)

1 litre vegetable stock

1 leek, chopped

1 onion, peeled and quartered

3 cloves garlic

3 tbsp olive oil

salt

pepper

rosemary or thyme (optional)

parsley (optional)

natural coconut yoghurt (optional)

chives (optional)

 

Preheat oven to 180 degrees celsius.

Toss pumpkin, garlic and onion in half the olive oil with salt and pepper and then place in a roasting dish in the oven for about 40 minutes (keep an eye on it!)

Heat remaining olive oil in a large saucepan and cook leek for about 5 minutes (with rosemary or thyme, if using).

Add vegetable stock to saucepan and simmer for about 5 minutes.

Add roasted pumpkin, onion and garlic (remove skin) and cook for a further 5 minutes (remove rosemary or thyme).

Allow to cool for a little before blending until smooth.

Serve with a dollop of yoghurt and a sprinkle of chives/parsley.