Roasted Pumpkin & Carrot Soup

Spread the chopped pumpkin on a baking tray and drizzle with Olive Oil. Roast at 200 degrees for 35 minutes until tender.

Place the carrots in a large pan with 200ml of water.

Bring this to the boil, then add in the sugar and salt. Allow to boil until the carrots have softened. Next, remove the pan from the heat,add the pumpkin and use a handheld blender to create a thick and smooth texture. Add more water if needed, to create your desired consistency.

Pour into bowls and swirl through a dollop of Galbani Mascarpone, finishing with a sprinkle of pumpkin seeds and a sprig of oregano.