Warming Autumn Pumpkin Soup

Directions

1. Preheat oven to 200C and line a baking tray with baking paper.

2. Chop the pumpkin into rough cubes and spread on prepared trays. Drizzle with 2 tablespoons of the olive oil. Bake for 1 hour and 10 minutes, or until pumpkin is soft.

3. Heat the remaining oil in the Crumble Classic Dutch Oven over medium heat.

4. Add the diced onion and stir for 3-5 minutes, or until onion has darkened and slightly softened. Add the garlic cloves and stir until fragrant.

5. Add the cooked pumpkin and chicken stock into the Dutch Oven. Bring to a simmer over medium-low heat. Simmer for 15 minutes.

6. Grate in the ginger and then remove the Dutch Oven from the heat to cool slightly.

7. Puree everything together using a stick blender and add a few teaspoons of water if the soup is too thick.

8. Divide the soup into bowls and garnish with a dollop of natural yoghurt, parsley and salt and pepper.