Roasted Pumpkin Soup

Method

1. Place diced pumpkin on a lined baking tray/roasting pan.  Drizzle 1 Tbsp of the garlic-infused olive oil and toast to coat.
2. Bake pumpkin at 180°C fan-forced (200°C conventional) for 35 minutes.
3. Meanwhile, dissolve the stock cubes in the 500ml boiled water.
4. Heat remaining garlic-infused olive oil in a medium saucepan, over a medium heat.  Add cumin and turmeric, cook for 1 minute.
5. Add roasted pumpkin to the pan, stir to coat in oil/spices.  Add chicken stock and stir to combine.
6. Bring to boil, then reduce to a simmer.  Simmer, uncovered, for 5 minutes.
7. Removed from heat.  Let cool for 5 minutes, then blend with a stick-blender.
8. Season with salt and pepper, to taste.