Alfie Cooks

1: Peel your pumpkin and remove the seeds, saving them.

2: Dice the pumpkin into chunks, season with salt, pepper, turmeric, curry powder, and cumin, then mix well and coat with a splash of oil.

3: Slice the top off the garlic bulb, season with salt, drizzle with oil, wrap in foil, and roast with the pumpkin for 30-40 minutes at 180 degrees Celsius.

4: Roughly chop the onion, carrot, and ginger. In a saucepan, warm a glug of oil and sauté the vegetables until softened (5-10 minutes).

5: Add the roasted pumpkin to the pot (reserve some for garnish) and squeeze out the garlic cloves.

6: Prepare the vegetable broth by mixing a stock cube, miso, and peanut butter with 1 liter of boiling water, then pour into the pan to cover the vegetables.

7: Blend until creamy and smooth, loosening with coconut milk and more stock if desired.

8: Pat dry the pumpkin seeds, season with salt, pepper, and a splash of oil, then roast until crisp (5-10 minutes at 180 degrees Celsius).

9: Ladle the soup into bowls and top with reserved roasted pumpkin, fresh coriander, red chilli, a swirl of coconut milk, and roasted seeds. Serve with hot buttered toast.