Name: Pumpkin spice soup
Total time: 2400 s
Yield: 4
Ingredients: 1.5 kilogram mixed vegetables; 4 tablespoon olive oil; 2 tablespoon honey; 5 gram ground cinnamon; 5 gram ground ginger; 2.5 gram ground cloves; 2.5 gram ground nutmeg; 1000 millilitre vegetable stock; to taste natural yogurt; to taste pumpkin seeds; to taste thyme; 4 sourdough bread

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 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.

Step 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.

Step 4

Heat the vegetable stock (1 L) in a saucepan and simmer. Next, add the roasted vegetables and bring to the boil.

Step 5

Using a hand blender, blend until the soup is lovely and smooth. Add more stock if you prefer a lighter texture.

Step 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.

Step 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) .

Pumpkin spice soup

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