Roasted pumpkin soup with brown butter seeds

Method

1. 1Step 1. Heat the oven to 200 °C. Toss the pumpkin with half of the oil and a pinch of salt and roast on a tray until soft and browned at the edges.25 min
2. 2Step 2. Meanwhile soften the onion and garlic in the rest of the oil over medium heat, without letting them color.6 min
3. 3Step 3. Add the roasted pumpkin and the stock, bring to a boil and let it simmer gently.10 min
4. 4Step 4. Blend until smooth, stir in the coconut milk and season with salt and pepper.
5. 5Step 5. Melt the butter in a small pan until it smells of hazelnut, add the seeds and chili and toast until they pop.3 min
6. 6Step 6. Ladle into warm bowls and spoon the seeds and the brown butter over the top.