Roasted Pumpkin Soup with Asparagus

Slice the pumpkin into quarters and remove the seeds and skin. Hang on to the seeds.

When the seeds are removed, slice the pumpkin into 1 inch/2.5cm pieces.

Preheat the oven to 220C/400F/Gas Mark 6.

Place the pumpkin into a baking tray and add the onion and garlic, paprika and rosemary and stir to combine.

Drizzle the oil over the vegetables and season with a good pinch of both salt and pepper.

Stir again making sure everything is coated and pop into the hot oven for 30 minutes or until the pumpkin is soft.

Pour hot water into your serving bowls.

Remove the pumpkin from the oven and remove the rosemary stalk, it’s done its job.

Retrieve a few small pieces of pumpkin to garnish the soup.

With the rest, transfer to a food blender/processor together with the vegetable stock and tomato puree and blend until lovely and smooth. I f you have too much for your processor, I transfer everything into a large saucepan over a medium heat and use a hand blender. If the soup is too thick, add a little water or a little more vegetable stock to thin.

Taste and adjust seasoning if needed.

Empty the serving bowls and wipe dry before pouring the lovely hot soup.

Serve immediately with a few pumpkin pieces, scattering of toasted pumpkin seeds.