Roast Pumpkin, Saffron Orange Soup

Preheat the oven to 220C fan.

Line a baking tray (here's what I use) with butter paper. In a bowl, combine the pumpkin, onion, olive oil salt and a good grind of pepper and toss well. Bake on the tray for 25 mins till the veggies are soft and caramelised.

Boil 500 ml water with Sriracha sauce, saffron, orange zest, rosemary, ½ tsp salt and pepper. Bring to the boil and then add the pumpkin mix along with any oils from the pan. Reduce heat to medium and simmer for 5-10 mins.

Remove from heat and cool for a bit then blend.

Transfer back to the same pot and stir in the coconut milk and adjust the seasoning.

Combine the pumpkin seeds with the honey/date syrup and chilli flakes

Pour soup into bowls, top with pumpkin seeds and some coriander or parsley.