by Sherryl Potts
(Gidgegannup, WA, Australia)

The quantities of this recipe are dependent upon how many serves you wish to make. The base of the soup freezes well – just thaw and add garnish at time of serving. You can modify the thickness of the soup according to taste. If you wish to spice it up, add some ground coriander in the baking phase and include chopped fresh chilis to garnish.

Pumpkin pieces – unpeeled
Whole garlic cloves
Australian Extra Virgin Olive Oil – the only kind I use – for good reason.
Ground Cumin
Chicken or vegetable stock
Natural yoghurt
Fresh coriander (or parsley if you don’t like coriander)

Arrange pumpkin pieces and garlic cloves in oven dish. Drizzle with olive oil and sprinkle with ground cumin. Bake until pumpkin is soft and starting to caramelise on edges and the garlic cloves are soft and creamy. (About 40 minutes on 180 degrees C.)

Remove skins and blitz the rest of the roasted vegies and bits on the bottom of the dish, adding stock to desired consistency. Season to taste.
Reheat, serve with a swirl of yoghurt (or cream if you prefer) and garnish with fresh coriander or parsley.

Variation: Substitute coconut milk for stock.

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