While the pumpkin roasts, dice the onion, carrot, leek and celery
Add the vegetables to the melted butter in the soup pan.
Soften the vegetables over a low heat without colouring them.
When the vegetables are soft, stir in the spices.
Carefully add the hot, roasted pumpkin to the soup pan (no need to remove the skin).
Add and the chicken stock and bring to the boil
Peel and dice the potato and add it to the soup
Lower the heat and simmer for about 45 minutes.
Blend the soup with a stick blender and pass through a sieve.
Add a little water or chicken stock if the soup is a little thick
Adjust the spices and add salt as necessary
Serve with a swirl of cream and a few toasted seeds.