A delightful and creamy roasted pumpkin soup enhanced with the rich flavor of roasted garlic.
Preheat your oven to 200°C (390°F).
Preheating ensures even cooking of the pumpkin and garlic.
Cut the pumpkin into wedges, remove the seeds, and then chop into cubes.
Save the seeds for roasting as a snack.
Place the pumpkin cubes in a roasting tin, drizzle with olive oil, and season with salt and pepper.
Toss the pumpkin well to coat evenly with the oil and seasoning.
Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place in the roasting tin.
Roasting garlic mellows its flavor, making it sweet and aromatic.
Roast the pumpkin and garlic in the oven for 30 minutes or until soft.
Check halfway through and stir the pumpkin for even roasting.
Meanwhile, chop the onion, celery, and carrots.
Uniform chopping ensures even cooking.
In a saucepan, heat a little olive oil and sauté the chopped vegetables until the onion is translucent.
Stir frequently to prevent sticking.
Add the ground cumin and chili flakes to the saucepan and cook briefly to release their aroma.
Cooking spices enhances their flavor.
Pour in the water and Worcestershire sauce, and bring to a boil. Reduce heat and simmer for 15 minutes.
Simmering allows the flavors to meld together.
Remove the roasted pumpkin from the oven and peel off the skin.
The skin should come off easily once roasted.
Squeeze the roasted garlic cloves out of their skins and add them to the saucepan along with the pumpkin.
Ensure all garlic cloves are added for maximum flavor.
Blend the soup until smooth using a stick blender.
Blend in batches if necessary to avoid overfilling the blender.
Adjust the seasoning with additional salt and pepper if needed, and add more water if the soup is too thick.
Taste as you adjust to ensure the perfect balance.
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of chili flakes.
Pair with crusty bread for a hearty meal.
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