Pumpkin Soup (Serves 6)

Ingredients:

• 2¼ lbs / 1 kg pumpkin
• 1 lb / 500g carrots
• 2 tbsp olive oil
• Pinch of sea salt and black pepper
• ½ tsp ground cinnamon
• 1¾ pints / 1l water or vegetable stock
• 1 tsp fresh grated ginger (optional)

Preparation:

1. Preheat the oven to 200°C / 390°F / gas mark 6.
2. Peel and chop pumpkin into chunks and place on a lined baking tray.
3. Wash carrots, chop roughly, and place on a separate lined baking tray.
4. Drizzle olive oil on both trays, season with salt, pepper, and a little cinnamon. Mix well.
5. Roast for 40-45 minutes until caramelised.
6. Blend roasted pumpkin and carrot with about ¾ of the water and ginger if desired.
7. Adjust consistency with more water.
8. Serve hot and enjoy the nourishing soup!