Roasted Pumpkin Soup

Preheat the oven to 180°C (350°F).

Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish, pour over 1 tablespoon of oil, and season with salt and pepper.

Place the pumpkin into the oven to roast for 1-2 hours, or until the pumpkin is soft and caramelized at the edges.

Leave the pumpkin to cool while you prepare the remaining ingredients.

Heat 1 tablespoon of oil in a fry pan over medium heat.

Slice the onion and add it to the pan. Cook until soft and clear, without browning.

Crush 3 cloves of garlic, slice thinly, and add to the pan. Cook for 10 minutes with the onion.

Add the ground coriander seeds to the onion and garlic, stirring until fragrant.

Pour in 2 cups of the vegetable stock, reserving the last cup, and stir the mixture in the pan.

While the onion and garlic mixture is cooking, remove the pumpkin flesh from the skin using a spoon and place it into a bowl.

Pour the stock mixture from the pan into a blender and top with the pumpkin flesh.

Blend until there are no lumps. If you would like the soup to be a thinner consistency, add more of the reserved stock and blend again.

Pour the soup into a bowl, garnish with cream and parsley (optional), and serve with crusty bread.