Ingredients

• 1kg pumpkin, peeled, seeds removed, cut into 4cm pieces
• 75g ginger, roughly chopped
• 2 garlic cloves
• 2 tbs extra virgin olive oil
• 1L (4 cups) chicken or vegetable stock
• 1/3 cup (85g) mascarpone
• 2 tbs finely chopped dill
• 1/3 cup (50g) toasted hazelnuts, chopped

Instructions

• Preheat oven to 180°C.
• Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil.
• Season, then toss to coat.
• Roast for 30 minutes or until the pumpkin is soft
• Puree mixture in a blender or food processor with 500ml stock, then season. If there are lumps, strain through a fine sieve.
• Place soup a large saucepan with remaining 500ml stock and warm over medium-low heat.
• Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.