Method

Preheat the oven to 200°c/400°F/Gas Mark 6

Clean the outside of the pumpkin with a vegetable brush to remove any dirt. Dry and then cut the pumpkin in half (from top to bottom). Cut off the stem, then use a spoon to scrape out fibers and seeds out of each half. Set the seeds aside.

Leaving the skin on, cut the pumpkin halves into smaller chunks, place the pumpkin pieces skin-side down in a shallow baking dish /tray. Scrub the skins of the sweet potatoes, dry and cut into into quarters. Add to the baking dish, then add 4 tbs of the oil.Using your hands coat the pumpkin and sweet potatoes in the oil and season with a good few pinches of sea salt.

Roast on the top middle shelf in the oven for 60 minutes.

Meanwhile wash and clean the pumpkin seeds and dry well between a clean tea towel (they will stick to paper towel).

Place seeds on to a baking sheet lined with baking paper, spread out the seeds evenly and leave on the baking tray on top of oven to dry out further whilst the pumpkin and sweet potato is roasting.

Next in a frying pan, heat the remaining 3 tbs of oil and add the onion, finely chopped and the grated ginger. Saute until the onions are soft and translucent. Set aside.

Remove the pumpkin and sweet potato from the oven and set aside to cool.

Lower the oven temperature to 180°c/350°F/Gas Mark 4.

In a small bowl, add  sea salt, garlic powder,ground ginger, black pepper,paprika, cinnamon and olive oil. Mix well, next add the pumpkin seeds and oil. Using a spoon mix well coating all of the seeds then spread the seeds back out onto the baking sheet lined with baking paper. Put the tray in the oven,top middle shelf. Check on them occasionally, turn and move the seeds for an even roast. Bake 15 -20 minutes until the seeds are roasted and golden brown. Sprinkle the stevia over the toasted seeds immediately once the seeds are out of the oven. Set aside. These will make a delightfully delicious  garnish for the soup and as a tasty snack.

Once the pumpkin and sweet potato are cool enough to handle, peel off the sweet potatoes skins using your hands and use a spoon to scoop out the pumpkin flesh. Discard the skin/peel.

Using either a blender or hand blender, blend the sweet potato, pumpkin, onion, ginger and vegetable stock until thick and ‘creamy’. Taste for seasoning. The soup can be stored in the fridge overnight.

When ready to serve, heat the soup in a large sauce pan, adding a little more water if too thick.

Serve hot with chopped herbs (parsley and or coriander), a drizzle of plant based cream and garnish with a few roasted spicy pumpkin seeds. *Tip* Garnish the soup with seeds immediately before serving to prevent them from going soggy. Store the seeds in an airtight container.

Simple to make, delicious and warming,our super yummy soup is packed with all the goodness you need this autumn. Naturally high in healthy nutrients, such as vitamin A, carotenoids, magnesium, antioxidants and more… Plant-based and gluten free naturally.