A tasty way to use up all those leftover pumpkins
For the roast pumpkin:
600g raw pumpkin or winter squash, peeled and cut into 2cm chunks
6 whole cloves of garlic, peeled
5cm fresh ginger, chopped
1 tsp cumin seeds
A pinch of sea salt
2 tbsp extra virgin olive oil
1 x 400ml can coconut milk
Up to 1 litre vegetable stock
For the pesto:
50g hulled pumpkin seeds
12 large basil leaves
2 tsp lemon juice
1 tsp maple syrup
1 tbsp olive oil
Chilli flakes, to serve (optional)
Heat the oven to 200C and line a large baking sheet with parchment paper. Mix all the pumpkin ingredients together in a bowl and tip onto the sheet. You don’t want ingredients piled on top of each other, but you want everything close together so that the garlic and ginger don’t burn. Roast for around 30 mins until soft, stirring once or twice in that time.
Once cooked, remove from the oven and transfer to a saucepan. Pour in the coconut milk and just enough vegetable stock to cover the pumpkin. Bring to the boil and simmer for 10 mins. Remove from the heat and cool briefly, then purée with a hand blender. Season to taste.
To make the pesto, spread the pumpkin seeds out on a small baking sheet. Toast in the oven for 3-5 mins, until golden and slightly puffed. Leave to cool, then pound the seeds with a pestle and mortar, along with the basil, lemon juice and maple syrup until you get a paste. Stir in the oil. If you prefer a smoother texture, you can do this in a food processor.
Reheat the soup and serve with 1 tsp pesto and a sprinkling of chilli flakes, if desired.
Recipe: Celia Brooks