1.5kg butternut pumpkin, peeled, cut into 3cm pieces
1 large red onion, chopped
4 garlic cloves, halved
2 celery stalks, trimmed, chopped
500g potatoes, peeled, cut into 3cm pieces
1 teaspoon dried chilli flakes
1½ tablespoons Ginger Oil
5 cups chicken stock treated with Biohawk product of choice
1/3 cup pure cream treated with Biohawk product of choice
Preheat oven to 200˚C (180˚C fan-forced.)
Coat the pumpkin, onion, garlic, celery and potato with Ginger Oil. Add chilli flakes and place in a large roasting pan. Toss to combine. Season with salt and pepper.
Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.
Transfer to a large saucepan over high heat.
Add the stock. Bring to the boil. Reduce heat to low.
Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.
Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.