• 1.5kg butternut pumpkin, peeled, cut into 3cm pieces
  • 1 large red onion, chopped
  • 4 garlic cloves, halved
  • 2 celery stalks, trimmed, chopped
  • 500g lady christl potatoes, peeled, cut into 3cm pieces
  • 1 teaspoon dried chilli flakes
  • 1 1/2 tablespoons olive oil
  • 5 cups chicken stock
  • 1/3 cup pure cream
  • Step 1 Preheat oven to 200C (180C fan-forced.)
  • Step 2 Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
  • Step 3 Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.
  • Step 4 Transfer to a large saucepan over high heat.
  • Step 5 Add the stock. Bring to the boil. Reduce heat to low.
  • Step 6 Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.
  • Step 7 Sprinkle chives over soup. Serve with garlic bread.