Recipe: Roast pumpkin and almond soup with cumin dukkah

Serves 6

For the Dukkah
50g whole almonds, toasted
1 tablespoon coriander seeds, toasted
½ tablespoon cumin seeds, toasted
¼ tablespoon fennel seeds, toasted
6 tablespoons olive oil

For the soup
1kg pumpkin or squash, peeled, de-seeded and cubed
8 fresh sage leaves, finely chopped
2 onions, quartered
6 garlic cloves
4 tablespoons olive oil
800ml chicken stock
100g ground almonds

To serve
3 tablespoons pomegranate seeds

To make the dukkah

1. Place all the ingredients in a food processor and blend until well combined.

2. Transfer to a small bowl.

To make the soup

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

2. Spread the pumpkin, sage, onions and whole garlic cloves on a roasting tray and drizzle with the olive oil.

3. Season to taste and cook in the oven for 30-35 minutes, until the pumpkin is soft.

4. Remove from oven and allow to cool a little.

5. Using a food processor, blend to a puree, adding a little of the chicken stock to ease the process.

6. Tip the pumpkin puree into a saucepan and add the rest of the stock. Simmer for 20 minutes, stirring from time to time to ensure a smooth consistency.

7. Add the ground almonds and combine well.

To serve

1. Drizzle the soup with the almond dukkah and sprinkle with pomegranate seeds.