Roast Pumpkin and Cinnamon Soup, adapted from Moro East

If you’re a soup fanatic like me, you’ll love this recipe. It’s unbelievably silky in texture and so soothing during the cold weather (I actually took some into work in a thermos flask and it was such a treat). The hint of cinnamon and chilli gives it that unusual eastern spiciness and I found myself imagining I was in an exotic location. Anyway give it a try:

1. Preheat the oven to 220C/gas mark 7. Cut 600g seeded pumpkin or squash into 3cm cubes. Toss with 2tbsp olive oil and salt and pepper. Roast in a roasting tin for 30-40min until soft.




2. Meanwhile, fry one sliced onion and some salt in a saucepan. Add two thinly sliced garlic gloves, 1/2tsp ground cinnamon and a pinch of crushed dried chilli. Fry to release flavour , then add one medium potato (in 2cm cubes). Cook for 5min, add roasted pumpkin and 1litre vegetable or chicken stock. Bring to the boil and then simmer for 20min.




3. Let the soup cool down then blend until smooth.




4. Once blended, reheat and serve with Greek yoghurt and fresh coriander.




5. The original recipe included pine nuts lightly browned in unsalted butter as a topping also, so give that a go if you’re a fan.