Creamy Roasted Kent Pumpkin Soup with Coconut

Preheat oven to 220°C (425°F). Line a large baking tray (or two) with parchment paper.

Chop Kent pumpkin, sweet potatoes, red onions, and carrots into similar-sized chunks.

Place chopped vegetables on the prepared tray(s). Drizzle with olive oil. Sprinkle with ground cumin, ground coriander, chilli flakes, salt, and pepper. Toss well to coat.

Halve garlic bulbs horizontally. Place cut-side up on small pieces of aluminium foil. Drizzle with a little olive oil and sprinkle with salt. Wrap foil to create parcels and place on the tray with vegetables.

Roast for 40-50 minutes, or until all vegetables are tender, cooked through, and nicely caramelised at the edges.

Carefully squeeze the softened roasted garlic cloves from their skins directly into a large stockpot or Dutch oven. Add all the other roasted vegetables to the pot.

Pour in the chicken stock (or vegetable stock for a vegetarian version) and the can of coconut milk.

Using an immersion blender, blend the soup until it reaches your desired smoothness. (Alternatively, carefully blend in batches in a countertop blender, ensuring the lid is vented for hot liquids).

Place the pot over medium heat and bring the soup to a gentle simmer. Taste and adjust seasoning with salt, pepper, or more chilli flakes if needed. If the soup is thicker than preferred, stir in a little hot water or extra stock.

Ladle the hot soup into bowls. Garnish with a dollop of Greek yoghurt (or coconut yoghurt), a sprinkle of fresh coriander, and an extra pinch of chilli flakes, if desired.