Healthy pumpkin soup

• pumpkin↗1

  (around 1.5kg), peeled and chopped, seeds reserved

• jumbo oats↗50g g
• coriander seeds↗2 tsp tsp
• chilli flakes↗1½ tsp tsp
• tamari↗1 tsp tsp
• maple syrup↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• celery sticks↗2

  chopped

• carrots↗2

  chopped

• garlic cloves↗3

  sliced

• vegetable stock↗1 litre litre

Step-by-step instructions

1. 1

   Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.

2. 2

   Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.

3. 3

   Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.