Roasted Pumpkin Soup

Ingredients

• 400 grams red pumpkin, seeded and cut into thick slices
• 3 tablespoons olive oil
• Sea salt to taste
• 6-8 black peppercorns
• 2-3 star anise
• 2 inches leek, chopped
• 1 medium onion, sliced
• 2 inches cinnamon
• 2 teaspoons smoked paprika
• 2 teaspoons brown sugar
• 1 tablespoon balsamic vinegar
• 4-5 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 2-3 brown bread slices
• 3 cups vegetable stock
• 1 tablespoon fresh cream
• Pumpkin seeds to garnish

Method

1. Preheat oven to 160º C.
2. Grease a baking tray with 2 tbsps of olive oil, spread the pumpkin slices on it, add sea salt, black peppercorns, star anise, leeks, onion and cinnamon.
3. Sprinkle smoked paprika on top, add brown sugar, balsamic vinegar, thyme and rosemary. Place the tray in the preheated oven and bake for 1 hour.
4. Trim the edges of the brown bread slices and cut into small cubes. Spread the bread cubes on another baking tray, drizzle remaining olive oil, toss well and place the tray in the preheated oven and toast for 10 minutes.
5. Insert a toothpick through the pumpkin slices to check if they are done. Remove the tray from the oven, peel the pumpkin and chop roughly.
6. Transfer the roasted pumpkin into a mixer jar, add 1 cup vegetable stock and blend into a smooth puree.
7. Heat a deep non-stick pan, add the pumpkin puree, remaining stock and mix well. Bring the mixture to a boil.
8. Add fresh cream and mix well and remove the pan from heat.
9. Pour the soup into a jug and then gently into a thermos flask. Garnish with some pumpkin seeds and cover the flask.
10. Pack the baked croutons in an airtight container to serve with soup.