Ingredients

1 small

pumpkin, chopped into chunks

1 bag

wonky carrots, chopped into chunks

shallots, finely chopped

2 cloves

garlic, minced

3 tbsp

honey

1 tbsp

cumin seeds

2 tsp

kashmiri chilli

1 tsp

black peppercorns, crushed

2 tsp

salt

vegetable stock pots

1 litre

water

3 tbsp

creme fraiche, plus more to serve

3 tbsp

rapeseed oil

lemon juice, salt and pepper to taste

Gourmet Glow recipe for honey roasted pumpkin and carrot soup. A warming bowl of sweet silky velvet with a little kick. Perfect for those autumn days. Topped with Maple Chilli Roasted Seeds & Dried Marigold Petals. Spices from @steenbergsltd and bowl by Emma Bridgewater

Method

Preheat oven 200C. Put the Pumpkin and Carrot in separate roasting trays. Drizzle each with 1 Tbsp Oil and divide the cumin, Kashmiri chilli, peppercorns and 1 tsp salt between the trays. Roast for 20 minutes.
Meanwhile sweat the shallots in 1 Tbsp oil with the remaining 1 Tsp salt until soft but not coloured. Add the garlic and cook for 2 minutes more.
Tip in the contents of the roasting trays into the pot and add the stock pots. Add the water and bring to a simmer. Simmer for 10 minutes until the veg are beginning to break down.
Take off the heat and add the crème fraiche. Blend in a high speed blender until silky smooth. Taste and season with salt, pepper and lemon juice to taste.
Serve topped with a swirl of crème fraiche and toasted seeds.