Roasted pumpkin and ginger soup

SERVES 4

INGREDIENTS

• 1kg pumpkin, peeled, seeds removed, cut into 4cm pieces

• 75g ginger, roughly chopped

• 2 garlic cloves

• 2 tbs extra virgin olive oil

• 1L (4 cups) chicken or vegetable stock

• 1/3 cup (85g) mascarpone

• 2 tbs finely chopped dill

• 1/3 cup (50g) toasted hazelnuts, chopped

METHOD

Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).

Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat.

Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.