Roast pumpkin and pepper soup with an Asian twist

Directions

1. Peel the skin and cut the pumpkin (or squash) into large chunks on a roasting tray, salt and drizzle with a bit of rapeseed oil.
2. Add the bell peppers cut in half and deseeded on the tray, together with the cloves of garlic (skin on), and roast for 25 min at 375° Fahrenheit.
3. In a pot, add the carrots and the onion cut in chunks, and the vegetable stock and simmer until the carrots are soft (about 15-20 min).
4. Add the roasted vegetables in the pot, after removing the skin from the peppers and the garlic, add the maple syrup, rapeseed oil, and Chinese five spice and use an immersion blender to make a smooth velvety soup. Pass through a sieve if you want it really smooth.
5. Serve on a plate and drizzle some sriracha on top, grate a dollop of butter(you can put the butter in the freezer for a while before grating, add some pumpkin seeds and a pinch of smoked paprika. Enjoy with some sourdough bread! Tips: I usually remove the stock before adding the roasted vegetables and add bit by bit to reach the required consistency. Use less liquid for a pumpkin puree instead of a soup as a side dish. Skip the butter for a vegan version. You can replace the Sriracha with Sweet Chilly sauce. Freezes really well.