Roast pumpkin and carrot soup

1.Pre-heat oven to 190°C fanbake. Chop the pumpkin and carrot into similar sized pieces skin on, place on a lined baking tray, drizzle with olive oil, season and toss over the whole unpeeled garlic cloves. Roast for 30–40 minutes until soft when poked with a sharp knife. When cool enough to handle, pull off pumpkin skin and roughly chop flesh. Mash carrot with a fork and squeeze out sticky centres from garlic cloves, discarding garlic skins. Set garlic, pumpkin and carrot flesh aside.

2.Heat 2 Tbsp of olive oil in a large pan and add the onion and sweat a few minutes until translucent. Add the cumin, thyme and curry powder and stir until fragrant – 1 minute. Add the pumpkin, carrot and garlic flesh. Stir to combine then add the chicken stock. Bring to the boil and gently simmer for 5 minutes.

3.Season to taste then purée if you prefer – if I’m after a rustic dish and the pumpkin is good I just squash it a bit with a potato masher to keep it chunky.

4.Stir in 300ml of fresh cream, stir, simmer one minute and season again. Best served hot with a blob of crème fraîche, a scattering of microgreens or herbs, and Huntley & Palmers Mixed Herbs Flatbreads broken and scattered on the top.