Pumpkin Soup

INGREDIENTS

1kg pumpkin, de-seeded & cut into half 
2 carrots, peeled & cut into chunks 
2 medium onions, peeled & cut into chunks 
2 red peppers, de-seeded & cut into chunks 
4 large vine tomatoes cut into chunks 
2 bulbs of garlic, slice the tops 
1 tbsp salt 
½ tbsp Supreme Coarse Black Pepper 
½ tbsp dried thyme 
½ cup Supreme Olive Oil 
2 cups boiling water 
¼ cup Supreme Olive Oil
1 tsp Supreme Chilli Flakes 
1 tsp Supreme Smoked Paprika
Garnish:
Double cream 
Parsley

METHOD

Preheat the oven at 180°c. Add all the vegetables into a large roasting tray. Drizzle over ½ cup of olive oil then season with salt, coarse black pepper and dried thyme. Rub and mix well so that the vegetables are evenly coated in oil and seasoning. Bake the vegetables in the oven for 1 hour. Remove from the oven and allow to cool for 20 minutes. Scoop and squeeze out the pumpkin flesh and garlic and add to a blender along with all the other vegetables. Add 2 cups of boiling water, cover and blend until smooth. Important : make sure to open/remove the vent on the cover of the blender or it may explode whilst blending. Cover loosely with a tea towel to prevent spillage. Check for seasoning then heat ¼ cup olive oil in a frying pan. Once heated add, chilli flakes and smoked paprika. Cook for 30 seconds then add to the blender. Cover then blend once again. Serve immediately with a drizzle of double cream and a sprig of parsley.