ROAST PUMPKIN SOUP

2kg pumpkin, chopped up in to smallish pieces
1tbsp oil
2 onions chopped
1tsp cumin
2tbsp dijon mustard
2tbsp maple syrup
6 cups vegetable stock
400g can chickpeas

1. Roast the pumpkin until it’s soft and browned. Set aside while you prepare the rest.

2. Heat the oil in a pot and cook onion and cumin until the onion is soft.

3. Add mustard, maple, stock and roast pumpkin. Stir and simmer for five minutes

4. Add the chickpeas.

5. Process with a stick mixer or in your blender and serve topped with a spoonful of yoghurt and some crusty, toasted bread.