Creamy Pumpkin, Carrot & Ginger Soup

1

Gather your ingredients and preheat the oven to 200°C/180°C fan/gas 6.

2

Toss the carrots and pumpkin into a baking tray. Add half of the olive oil, season with salt and black pepper and roast for 20 minutes.

3

Meanwhile, heat a large pot over a medium-high heat and add the remaining olive oil. Add the ginger, spring onions, chilli flakes and cinnamon, then fry for 30 seconds, until fragrant.

4

Add the roasted vegetables and stock to the pot and simmer for 5 minutes.
Then blend with a hand blender until smooth. Taste and adjust seasoning with salt and pepper.

5

Divide the soup into serving bowls, drizzle with a little olive oil and garnish with the pumpkin seeds. Sprinkle over more chilli flakes if you like it spicy!