Hellfire soup

Ingredients

• 1 kg pumpkin, peeled and cut into chunks
• 1 red onion, cut into wedges
• 4 cloves garlic, peeled
• 50 ml olive oil
• 1 tbsp rock salt
• 2 red chillies, roughly chopped
• 1.5 litres vegetable stock
• 1 sprig rosemary, leaves removed

Method

1. Heat the oven to 190°C (gas 5). Put the pumpkin, red onion and garlic in a roasting tray with the olive oil, rock salt and black pepper.
2. Roast for about 1 hour, until the vegetables are tender and golden.
3. Transfer the roasted vegetables to a large saucepan. Add the chillies and vegetable stock, then let the mixture cool enough to blend safely and process until smooth.
4. Simmer the blended soup for 15 minutes. Stir in the rosemary, check the seasoning and serve hot.