This recipe is lip smackingly good. I pumped out a batch on Tuesday night (after dinner – intending to freeze it). It was completely gone by 12pm Wednesday!

Spiced & roasted pumpkin soup

1/2 japanese pumpkin (or whatever your choice)
1 onion
3 parsnips
2 carrots
3 tbs olive oil plus extra for roasting
6 cups of vegie stock
1 tsp dried chilli
1/2 cup of soy milk (or cream)
1 tsp cinnamon to decorate

Peel and roughly chop the pumpkin and place in a baking dish. Drizzle with olive oil, season with salt and pepper and place in a moderate oven until cooked and slightly browning at the edges (approx 30 minutes). Remove once cooked.
Heat oil in a large pot. Chop remaining veggies and place in pot, frying until they begin to brown. Add pumpkin, stock and chilli and allow to simmer for up to 1 hour (the longer the better).
In the final stages, add milk and chilli. Stir well. Season to taste.

Serve with a sprinkling of cinnamon.