There's nothing a tasty hot bowl of soup to warm you up on a chilly winter's day. This is my favorite soup recipe from Jamie Oliver's test kitchen. Make it your own by adding spices, more vegetable ingredients and tasty toppings!

Roasted Pumpkin Soup

• 1.5kg pumpkin
• Olive oil
• 1 teaspoon chilli flakes
• 1 tablespoon coriander seeds
• 1 large onion
• 3 garlic cloves
• 1 large carrot
• 1 stick of celery
• 1 litre hot vegetable stock

Preheat the oven to 170°C. Half the pumpkin and remove the seeds, and chop into wedges. Place the pumpkin on a large baking tray(s) and drizzle with a little olive oil.

Grind up the chilli and coriander seeds with a pinch of salt until fine, then sprinkle over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramelized at the edges.

While the pumpkin is roasting, roughly chop the onion, garlic, carrot and celery. Heat about a tablespoon of olive oil over a medium heat in a Casserole Pot, or a large saucepan, then add the vegetables and cook for 15 minutes (until soft and sweet).

When the pumpkin is roasted, add to the pot with the heated stock. Blend with a stick blender, adding a little more water if you like a thinner consistency. Ladle into bowls and enjoy.

Happy Cooking!

<3 From the Mighty Ape Home & Living Gorilla :-)