Immune-boosting, fridge foraged soup

1. Preheat the oven to 180 C. Rub the pumpkin with some oil and place it in the oven and cook for about an hour. When it is soft, take it out and let it cool down enough to be able to handle, then peel off the skin, cut in half and get rid of the seeds. Put the flesh into a food processor.

2. To make the stock, place your vegetable offcuts into a stock pot and add about 1L of water. Bring to a boil and cook for about 30 minutes. Switch off the heat and let it stand.

3. For the pumpkin seeds, line a tray with some foil or baking parchment. Toss the pumpkin seeds in the honey, then sprinkle over Maldon salt. Bake in the oven at 180 C for about 10 minutes. Add the chilli flakes for the last 3 minutes of cooking.

4. Meanwhile, melt the coconut oil in a big pan and add the onion and a big pinch of salt, cook over a medium-low heat until soft and translucent. Grate the ginger and turmeric and add them to the onion.

5. Cook for about 5-10 minutes. Add the pumpkin flesh and some of the stock to the pan and blitz using a stick blender.

 

 

6. Serve with the sweet-salty-spicy pumpkin seeds sprinkled over the top.