Serves 3–4

Ingredients

• 1 butternut pumpkin (about 1–1.2kg), peeled and roughly chopped
• 3 cloves garlic, whole and unpeeled
• 1 brown onion, chopped
• 2 medium potatoes, peeled and roughly chopped
• 3 cups chicken or vegetable stock (plus extra if needed)
• 1–2 tablespoons olive oil
• Salt and cracked black pepper
• 50–100g goat’s cheese, to serve
• Nonna Piccante chilli oil, to drizzle
• Crusty bread, to serve

Preheat oven to 180°C.

Place the pumpkin and whole garlic cloves on a baking tray.

Drizzle with olive oil, season with salt and pepper, and toss to coat.

Roast for 25–30 minutes, tossing halfway, until soft and lightly caramelised.

Meanwhile, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent.

Add the potatoes and cook for a few minutes, then pour in the stock. Bring to a simmer and cook until the potatoes are tender.

Squeeze the roasted garlic from their skins and add to the pot along with the roasted pumpkin.

Blend with a handheld stick blender until smooth, adding more stock if needed to reach your preferred consistency.

Ladle into bowls, crumble over goat’s cheese, and finish with a healthy drizzle of Nonna Piccante.

Serve with crusty bread.

Simple, warming, and packed with flavour.