Roasted Pumpkin Soup

1: Cut the pumpkin into large wedges. Apply oil on them and season with salt.

2: Add the pumpkin to a roasting pan along with garlic (with skin). Roast it in an oven preheated to 180°C for 45 minutes or until the pumpkin is tender.

3: Once roasted, scoop out the flesh of the pumpkin using a spoon. Remove the peel from the garlic and set aside.

4: Heat butter and oil in a pan. Add the onion and saute until translucent.

5: Add Kashmiri chilli powder, coriander powder, black pepper powder, nutmeg and cinnamon powder. Saute for 1 minute.

6: Add the roasted garlic and pumpkin. Add the stock/water and bring it to a boil.

7: Allow it to simmer for 5 minutes. Add the cream and turn off the heat immediately.

8: Once it has cooled down slightly, add the pumpkin mixture to a blender. Blend into a fine mixture, adding stock/water to adjust the consistency.

9: Garnish with cream and toasted pumpkin seeds. Serve with bread or salad, or by itself.