Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Add all the
vegetables (1.5 kg)
to a large roasting tin. Pour over the
olive oil (60 mL)
, season and then add the
M&S pure honey (40 g)
,
ground cinnamon (5 g)
,
ground ginger (5 g)
,
ground cloves (2 g)
and
ground nutmeg (2 g)
. Mix until all the vegetables are coated.
3.
Place in the oven and cook for around 30 minutes or until all vegetables are lightly caramelised and have softened. Remove from the oven.
4.
Heat the
vegetable stock (1 L)
in a saucepan and simmer. Next, add the roasted vegetables and bring to the boil.
5.
Using a hand blender, blend until the soup is lovely and smooth. Add more stock if you prefer a lighter texture.
6.
If you've made your own pumpkin bloomers, cut off the top and scoop out most of the middle to create a bread bowl.
7.
Pour the soup into bloomer bowls and add a swirl of
yogurt (to taste)
, a scattering of
pumpkins seeds (to taste)
and a few
thyme leaves (to taste)
. Or simply serve the soup with toasted
Collection crafted sourdough bread (4)
.