Ingredients

• 1200 g pumpkin (weighed before peeling)
• 5 tomatoes
• 1 onion
• 4 large cloves garlic (in skin)
• 500 ml broth
• 2 tablespoons extra virgin olive oil
• 60 ml coconut milk or heavy cream
• spices: 1/3 teaspoon salt, 1 teaspoon turmeric, 1/2 teaspoon each of dried oregano, ground hot paprika and cumin, a pinch of pepper

Preparation

1. Set oven to 190 degrees C. Cut pumpkin into pieces, cut tomatoes horizontally in half, cut onion in half (leave outer skin). Arrange pumpkin, tomatoes (cut side up), onion and garlic on a baking sheet and bake for 70 minutes.
2. Prepare roasted vegetables: remove seeds and skin from pumpkin, cut into smaller pieces. Peel tomatoes, scoop out and discard seeds with a spoon (save the juice), peel onion and garlic from outer layer.
3. Place vegetables with juice in a stand blender bowl, add broth, oil, cream and spices and blend thoroughly. Pour into a pot and bring to a boil. Serve with cooked/roasted corn and optionally with fresh oregano.