AUTUMN SOUP

• Half a pumpkin, diced
• 1/2 Courgette sliced
• 2 Carrots sliced
• 1 tbsp Garam Masala
• 2 tsp Cumin
• 2 tbsp Coriander
• 1/2 tsp Chilli flakes
• 3 tbsp olive oil
• Sauteed 1/2 onion & 1/2 leek
• 2 Garlic Cloves
• 1/2 Red pepper,
• 1/2 inch grated Fresh Ginger
• 125ml Veg stock
• 1 tbsp Astragalus
• Sour Cream
• Pumpkin Seeds – from the pumpkin dry roasted for garnish

Heat oven to 180 F. Place the pumpkin, courgette, carrots, red pepper in a bowl. Mix in 2 tbsp of olive oil with garam masala, cumin, coriander. Make sure the veg is coated and lay out evenly on a baking dish and place them in the oven until cooked through. about 35 minutes. Turn half way through.

Heat the remaining oil on the hob in a pan. Saute the onion and leek with salt and pepper.
Add the ginger, garlic, and chili flakes and cook until fragrant and golden. Dissolve veg stock and astragalus in 125ml hot water and place in the sauteed pan.

Put the pan ingredients in a heat proof blender with the roasted veg and blend until smooth. season to taste and serve with a dollop of sour cream and roasted pumpkin seeds.