Roasted pumpkin soup

Pumpkin - 1/4, peeled and deseeded
Ginger - 1/2 inch
Celery - 2 stems with leaves, sliced small
Salt
Pepper
Olive oil - 2 tsp
Water - 1 cup

Cube pumpkin. Preheat oven to 200C. Place pumpkin in a baking tray. Drizzle 1 tsp of oil. Sprinkle salt and pepper too. Bake for 30 minutes. Every 10 minutes, toss the pumpkin in the tray. Keep aside to cool.

In a saucepan, add 1 tsp oil. Add thinly sliced ginger. Stir, 5 minutes.

In a blender, add roasted pumpkin, ginger, celery. Puree.

Transfer to saucepan. Add water. Stir. Add spices if needed. Simmer, 5 minutes.