Step 1

Heat the oven to 200C/180C fan/gas 6.

Step 2

Cut the pumpkin into large cubes, then toss in a large roasting tin with 1 tbsp of the olive oil, the chilli powder and salt and pepper to taste.

Step 3

Roast for 30-45 mins, turning once during cooking, until golden and soft.

Step 4

While the pumpkin roasts heat up 1 tbsp olive oil in a large saucepan, then add the onions. Cook for 3-5 minutes until translucent.

Step 5

Add the garlic, chilies, smoked paprika, salt, and pepper to taste and cook for another 1-2 minutes.

Step 6

Add the roasted pumpkin and the vegetable stock and bring to a boil.

Step 7

Reduce the heat and simmer for 20 minutes.

Step 8

Whizz with a handheld blender to create a creamy soup.

Step 9

Serve the soup in bowls with fresh parsley and chili flakes and crusty bread on the side.