Oven Roasted Pumpkin Soup

ROASTING The vegetables adds layers of flavour to this comforting soup with its spicy chile kick. Remove the scotch bonnet pepper before blending the soup if you prefer a milder flavour.

Pumpkin 1 lb, diced

Onion 4 oz, diced

Potato 4 oz, diced

Vegetable Oil 2 Tbs

Ground Cinnamon a pinch

Salt to taste

Scotch Bonnet Pepper 1

Scallion 1

Fresh Thyme 1 sprig

Vegetable Stock to cover

Coconut Milk ½ cup

Heavy Cream for drizzling

1 PREHEAT the oven to 350°F. Heat the roasting pan.

2 PLACE the pumpkin, onion and potato on the preheated roasting pan. Drizzle with the oil and sprinkle with cinnamon and salt. Transfer to the oven and cook until vegetables are tender, about 30 minutes.

3 REMOVE the vegetables from the oven and transfer to a large stockpot. Pour in enough vegetable stock to cover the vegetables and bring to a boil then reduce the heat to a simmer. Add the coconut milk, scotch bonnet pepper, scallion and thyme. Simmer for 15 minutes. Purée the mixture in a blender or food processor. Adjust seasoning.

4 SERVE soup in a warm bowl. Drizzle with heavy cream and garnish with a sprig of fresh thyme.