Moroccan roast pumpkin soup

Method

1. Heat oven to 225°C.
2. Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through. Once cooked remove from oven.
3. Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent.
4. Add garlic and spices and continue to cook for a further minute or two.
5. Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
6. Remove from heat and blend until smooth.