Roast Pumpkin Soup

This is not an original recipe. I followed an Emeril Lagasse recipe with a couple of modifications - I used an allspice substitute and low-fat milk instead of cream. It really does taste spectacular and so here is the recipe for the greater good of humankind ;)

Ingredients
1 medium sized yellow pumpkin
3 tbsp olive oil
1 tsp salt
1 tsp black pepper powder
1 large onion, finely diced
2 carrots, peeled and chopped
2 celery, leaves removed and chopped
6 garlic cloves, minced
1" piece ginger, minced
3/4" cinnamon stick powdered
1 1/2 cup stock, chicken or veg
1 cup low-fat milk
1/2 tsp dry sage
1/2 tsp butter

All Spice Substitute
3 cloves
1/4 tsp whole black pepper
1/2" cinnamon stick
1/4 nutmeg
Powder all 4 ingredients finely and keep aside.

Method
Preheat oven to 200 degrees C. Cut the pumpkin in half and remove the seeds. Sprinkle half the salt and pepper on the inside. Drizzle 1 tbsp of the olive oil on the outside, rubbing a little on the inside as well. Place cut side down in a baking tray that has been lined with foil. Roast for 50-60 minutes. Remove and let cool. Scoop put the pumpkin flesh into a bowl, discarding the skin.

While the pumpkin is roasting, chop the vegetables and prepare the spice blend. To make the soup, heat remaining olive oil in deep pot. When oil is hot, first add the cinnamon powder and spice blend and saute on medium-high heat. A minute later, add the onions, ginger, garlic, carrots and celery. Saute for about 4 minutes or until you can see color on the onions. Add the stock and pumpkin flesh. When the liquid boils, lower heat and allow the vegetables to simmer until cooked - about 15 minutes. You can put the lid on during this process. When done, take of heat and allow to cool.

In a blender, puree the soup a little at a time, adding some milk as you go. I usually do this in several batches because the mixie tends to explode if it is filled more than the halfway mark. If you are using a food processor, good for you!

Return the pureed soup the the pot and reheat gently. If the soup is too thick, add some more milk. In a small pan, heat the butter and fry the dried sage for about 30 seconds. Add this to the soup as garnish. You can also use chopped parsley or coriander leaves.