My friend Beth and her partner Daniel helped me make this big pumpkin pot of soup. It filled the house with warmth and caramely pumpkin smell yumm..
1 brown onion
1 big jap pumpkin
1 bunch parsely
3 stalks celery
salt and pepper
4 cups vegetable stock
toasted cumin and coriander seeds (1 tsp each)
Preheat the oven to 180 degrees C
1. Scrape out the pumpkin from inside to make a pot. leave enough pumpkin on the sides so it will hold itself up.
Place in a baking dish (better with sides that hold it up in case of collapse) and place lid back on. Drizzle with olive oil and put in oven.
3. Meanwhile, saute the onion with the seeds, then add in celery. Then add chopped carrot and pumpkin and stock.
4. Simmer till cooked and whiz in blender till smooth.
5. Add back to baked pumpkin and keep in oven till ready to serve!
Serve with freshly cracked black pepper, parmesan, parsely and warm crusty bread.